Tuesday, 16 October 2012

Confit duck / Confit de canard

There's a good reason that confit duck is a French classic. It's one of the most tender ways of cooking meat that exists, and the side-dishes that normally accompany said duck are just as flavoursome if admittedly not too diet-conscious, notably thin sautée potatoes cooked in duck fat and sprinkled with lots of garlic and fresh parsely. 

While this is a dish I love eating, it has the reputation of being a bit tricky to get right at home so I normally only have confit duck when Chéri and I eat out.

But being the adventurous gourmande that I am, it wasn't long before I decided to give it a go especially saying as Lidl had tins of brand-name confit on special offer! 

The result was not bad at all really. The duck turned out crispy on the skin side and stayed tender. This is one of the main problems when cooking a confit duck, as cooking over too high a heat can dry out the meat. I chose, for this reason, to cook mine in a large frying pan for about 25 minutes over a low heat, or until the duck was warmed through.

As for the potatoes, no real problems there either. You need quite a lot of duck fat when frying, as the potatoes seem to drink it up. Add the parsely and garlic just at the end so as not to lose their flavour and turn the potatoes constantly so they don't burn. 

Maybe I'll give coq au vin a try next!

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