Winter Treat – Duck Confit
Winter afternoons are perfect for nourishing foods such as Duck Confit that is considered one of the finest French dishes. While it is made across France, it is seen as a specialty of Gascony.
The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. This dish is yummy, testy and mouth watering.
- 3 tablespoons salt
- 4 cloves garlic, smashed
- 1 shallot, peeled and sliced
- 6 sprigs thyme
- Coarsely ground black pepper
- 4 duck legs with thighs
- 4 duck wings, trimmed
- About 4 cups duck fat
- Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
- Preheat the oven to 225°C. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
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