Written By Guest Writer Main course / Recipes Mar 30, 2012 Duck Confit SHARE VIA: Facebook Twitter PinterestDuck Confit. Photo by Caroline WestDo Try This at Home Duck confit could not be easier to prepare: dust kosher salt and herbs over duck legs and allow their flavours to imbue the meat for a day or two. Rinse and dry the meat and poach it in duck fat for a couple of hours until the meat is fall-off-the-bone tender. (This technique elicits gasps of horror in my cooking classes, but the anxiety subsides after the first succulent bite.)Rendered duck fat is available at specialty butcher shops. While expensive, around $20 per litre, it’s well worth it. Once you’ve roasted potatoes in duck fat, there is no going back. You’ll be happy to have a pail in the fridge and you’ll find dozens of excuses to use it. For the record, duck fat is one of the healthier fats available; it is particularly high in cholesterol-fighting monounsaturated fats.Duck confit can be kept for at least a month in the refrigerator and reheated when needed. (In France, it’s kept in the cold cellar for months on end.) It can be served whole with the skin deliciously crisped or shredded and tucked into an infinite variety of foods including pastas, ragouts, soups, tarts or tortillas. You can serve it in a hearty French cassoulet with beans and sausages or in a light salad paired with fruit. It can also be finely chopped and made into rillettes, a rustic spread delicious slathered on a baguette. The variations are endless. 1/4 cup kosher salt1 1/2 tsp freshly ground pepper4 garlic cloves, thinly sliced2 large shallots, thinly sliced1 Tbsp fennel seeds, lightly crushed1 Tbsp freshly chopped parsley4 sprigs fresh thyme6 duck legsApprox. 5 cups duck fat Combine the salt with the pepper, garlic, shallots, fennel, parsley and thyme. Sprinkle half the mixture on the bottom of a dish large enough to hold the duck legs in a single layer. Place the duck on top of the salt mixture and then sprinkle with the remaining salt. Cover with plastic wrap and refrigerate for 24 to 48 hours.Heat the oven to 240°F. Melt the duck fat in a saucepan over medium low heat.Remove the duck from the salt, rinse thoroughly and pat completely dry with paper towels. Arrange the duck legs in a single snug layer in a wide, shallow, oven-safe saucepan, casserole or baking dish. Pour the melted fat over the duck. (The duck pieces must be completely covered by fat.)Transfer the duck to the oven and gently simmer, uncovered, until the duck is tender and can be easily pulled from the bone, approximately 2 to 3 hours. Check the oven occasionally to make sure the fat is gently simmering; confit can become tough if the oven is too hot. Adjust the heat as required to achieve a very gentle simmer.Store the duck in the fat in the refrigerator for up to one month. Excess duck fat can be strained and stored in the refrigerator for later use.When ready to use, brown the duck pieces, skin side down, in a frying pan to crisp the skin. Then transfer to an oven until heated through, approximately 15 minutes at 325°F.Frozen duck legs and duck fat (sold in two-litre pails) are available at Slaters Meats in Victoria. Oyama Sausage Company on Granville Island, in Vancouver, sells duck fat in 200 g and 250 g containers. —Denise MarchessaultchefconfirduckEdiblesrecipe SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.