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.
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