Skip to main content

Confit de Canard, tinned


Confit de Canard, tinned
*******
                                                                                                  Serves 4
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.




Labels:

Comments

Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
10 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

Challa Bread

Challa Bread *******  Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread.  Check out h ow to braid a six-strand challa .
1 comment
Read more