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Confit de Canard (Duck confit)
main courses | serves 6
Stored in the fridge in its own fat, duck confit should keep for several months.
1. Detach the thighs and breasts then cover with salt, pepper and herbs de Provence. Place in a bowl and cover with plastic wrap. Refrigerate for 24 hours.
2. Rinse the duck pieces, then wipe dry with kitchen towel.
3. Place the duck fat in an ovenproof dish over medium heat. Add the duck pieces and cook over low heat for 2 hours or until duck is cooked through. Store the duck in its fat.
Per serving 835 cals, 86.6g fat (28.7g saturated), 11.1g protein, 2.1g carbs, 0g sugars
Recipe Stéphane Reynaud from 365 Reasons To Sit Down To Eat (Murdoch Books, 2010)
Photo David Loftus
from Issue 16
ingredients• 1 fine fattened duck (or 6 duck thighs)
• 2 tbsp coarse salt
• 2 tbsp coarsely ground black pepper
• 2 tbsp herbs de Provence
• 500g duck fat