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Basic Cooking Instructions for Confit de Canard

Confit de Canard (Duck Confit) ~ Roast Or Fried

I waver between preferring my confit de canard fried or roasted. Neither description really conjours the idea of how it cooks because of the properties of duck fat and it’s specific cooking properties and because the duck confit is already cooked and in some ways your cooking is really heating. And either frying or oven~roast is equally delicious and the taste much the same.  (Now, duck fat itself is worthy of many more articles ~ which will follow soon ~ Search for duck fat in the tags.)

In either case you open the tin ~ ideally heated in bain marie (warm water to you & me) or left on top of the cooker first, so that the meat comes easily away from the fat or else you’re struggling a bit ~ and put the duck in a  frying pan or an oven dish with the fat and cook for about 20 minutes.

The reason that confit de canard is so highly regarded as a “gourmand” dish is the flavour which comes becasue it’s been cooked before it’s preserved (seasoned, marinaded and cooked in it’s fat for 24 hours or so) and the second cooking brings out all the flavours double~so.  Many French do the first preparation themselves (they do the “confit” bit which I have always understood to mean “potted”) but if you have a tin you just have to do the second cooking which is literally as simple as the above.

You can add to onions your confit de canard  if you fry or oven~roast and some ground black pepper if preferred.  Salt is usually unnecessary.

It’s best to drain off or spoon off the excess fat which you must keep – either to cook your potatoes in at the same time or later.  You’ll have enough duck fat left to fry eggs or potatoes (or start many other dishes)  on many more occasssions from one 1.35kg tin.  Keep the duck fat in the fridge in a jam jar when you’re not using it.

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