Duck confit
August 15, 2009, 03:25
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Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. Confit de canard, the French way with duck which is cooked and preserved in its own fat, is unequivocally delicious. French tins of the stuff are scrumptious, and although pricey. Illustrated recipe with photos: Duck Confit, 2 fat ducks from the Landes region, preferably, coarse salt. Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat. This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family. Each pack contains: Two Confit Style cooked duck legs. Simply heat, brown and serve. Confit is a French term for meats and poultry seasoned with salt, simmered slowly in their own fat, and stored in the same fat.

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