[Photographs: Vicky Wasik]
Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what “confit” means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in.
For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. This cure seasons the meat and gives it a touch of vegetal sweetness, and it’s then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). The duck legs are submerged in the fat and cooked gently in a low oven until completely tender.
Submerged in fat, the confit can be refrigerated for at least one month. Reheat and serve it with a refreshing salad or use it in dishes like French cassoulet.
Published at Fri, 24 Jan 2020 10:28:38 +0000
