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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Reader Comments (Page 1 of 1)
3-23-2006 @ 4:14PM
Miriam said...
Why, no-- no, I haven't seen them, and that makes me sad. Where do you shop? I need a source!
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3-23-2006 @ 5:04PM
TheMatt said...
I echo Miriam. I guess I'm not shopping in the right places because I never see jars of duck confit.
Of course, I'd probably be too *cheap* to buy one, but I'd still like to know it was available.
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3-23-2006 @ 5:25PM
Andrew said...
It is widely available in the UK - I'll hunt down some decent suppliers for a future post. But in America - Anyone have any idea if it is available?
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3-24-2006 @ 3:20AM
Alex said...
Maybe it is a 'risky' food in the US??? ;)
Confit duck is one of life's great joys ... serve it nice and crispy with either mash or puy lentils cooked up with bacon & thyme!
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4-02-2006 @ 7:08AM
Paco said...
Duck confit can be ordered in the US at D'Artagnan: https://www.dartagnan.com/index.asp
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