Confit de Canard, tinned
Gil said to cook the confit with garlic and serve with potatoes, so I shot from the hip with this recipe
and it turned out SO yummy we regret that we didn’t buy more tins.
The tin we brought back from France had a black label with shiny gold letters. I don’t recall the name.
1 tin confit de canard (1,250 kg)
2 lb Fingerling potatoes or new potatoes,
2 cloves garlic, minced
Parsley, handful chopped
Salt, to taste (you won’t need much, since duck fat is salty)
Pepper, to taste
1. Preheat oven to 350º. Place duck confit pieces skin side down in Dutch oven, or other heatproof metal pan with high sides.
2. Bake for 20 minutes. (You will use this Dutch oven later on the stovetop to brown the potatoes in the duck fat).
3. Turn duck pieces over and bake 5 more minutes, or until golden.
4. While duck is roasting, steam or boil potatoes until tender—until knife easily pierces largest potato through the middle.
5. When duck is crisp, golden and crackling, remove from oven. Place duck meat on warm serving platter or casserole dish. You can keep it warm by covering loosely w/ foil and setting over the simmering pot of water used to cook potatoes.
6. Drain all but 2-3 TBL duck fat. Add cooked potatoes. Cook on high heat, stirring constantly until skin is crispy and golden. Add garlic at last minute and cook a minute more until garlic is fragrant. Add the parsley. Stir to coat potatoes. Put potatoes on serving platter with the duck confit.
7. Serve with crusty French bread and a green salad.