Confit de canard

What I m eating today Just another WordPress.com weblog Helloworld Confit decanard. I ve been busy working weekend a lot recently which means I don t get to cook anything thats worth reading about and if it is worth reading about then I haven t had time to blog it so to speak. Anyway last week I had some duck legs in the fridge and I decided to make some confit de canard. Its rather simple to prepare I merely made up a herby salt using salt obv. and some garlic and bay and rosemary. I then rubbed the mixture into the duck legs and left them to cure overnight in a non metallic bowl . Once cured I rinsed the leftover salt from the duck legs and then placed them in a dish I then covered the dish with duck fat you can use goose fat it seems to be more readily available in the shops and then simmered in the oven for mins or so at approx degrees C. Once that s over you then allow the legs to cool and place them in a container I used a glass jar and cover the legs with the duck fat! . They ll keep like this in the fridge for months. They can of course be eaten straight away but I am told that they are best after weeks which is when the flavours have really started to develop. But there you have it confit duck legs. Tags confit duck This entry was posted on March at am and is filed under Cooking Drink Food . You can follow any responses to this entry through the RSS . feed. You can leave a response or trackback from your own site. Leave a Reply Name required Mail will not be published required Website XHTML You can use these tags Blog at WordPress.com . Entries RSS and Comments RSS

Source: http://eternallyhungry.wordpress.com/2008/03/02/confit-de-canard/


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