You must have seen those rather unpleasant huge jars of hermetically sealed Confit de Canard ?
While not looking that appetising, the contents, one of the great gastronomic delights of France, are usually delicious. But have you wondered what the best way is to cook them? Here is what you have to do -
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Pry open the Lid - sealed tightly for long life.
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Place the opened jar into a pan of warm water to allow the Duck Fat to melt.
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Remove the pieces of duck from the fat and either oven roast or pan fry until the skin is slightly crispy.
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Don't chuck the duck fat away as you can use it for roast potatoes. Almost as delicious as the duck!
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