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Confit de Canard Blogging

At Confit de Canard Co UK we will update you with meanderings and pictures from time to time to keep you up to date on our French eating habits, new delights and all the regular eating anc cooking of Confit de canard, cassoulet, manchons & gesiers…

Do Fat Ducks Come From Brittany/Bretagne?

New Confit Duck Supplies Due in March 2013

Best Price Confit de Canard in the UK

Best Price Confit de Canard in the UK

I’m sorry to all our current visitors who are looking to buy Confit de Canard now. It’s a bit embarassing that I haven’t been able to get to France to get new supplies to sell to fellow duck confit lovers in the UK. What can I say…? But the good news is that I will be getting over there and back in March. So look out for new stock and hopefully a new brand too – hot from the duck farm… (Well, cold, but you know what I mean.)

Meanwhile… a query to anyone who’s listening… Have you heard that a lot of fat ducks used for making the delicious confit de canard and all it’s related products (fois gras, manchons, cassoulet, gesiers [gizzards for the uni-lingual]), come from Brittany/Bretagne? Well apparently they do ~ and the duck supplier that I’m talking to at the moment states quite categorically that a lot of the ducks which are “produced” in the South West actually come from Brittany. And why not. What’s the difference… a little sunshine maybe.

Watch this space for new stocks of [a] our usual great value Succes Gourmand brand and our new “premium” brand…

“Confit” is one of the most mis-used words in cooking

Confit means that something has been cooked in its own fat…

… like duck or pork or even turkey… ideally for a long time… but also…

But it does also mean “preserved” and is the past participle of “Confire” according to my bg fat old dictionary. Also, according to a Guardian article some 12 years ago! So why the controversy…? Well it’s because the word means and meant preserved which evolved to preserved in fat. That was the way to keep meats through the winter and spring. (I’m sure I’ve explained before, the bacteria-barrier benefits on confit – even if it’s not in a vacuum sealed tin.) Conserve can be the same gist as preserve. My big dictionary says “confire” means “preserve/picle/candy – as in “preserving.

Now it seems everything that a chef wants to la-di-da up is suddenly a confit of something.

Confit is the past participle of Confire – to Preserve

Well if it’s a preserve (and has been preserved and kept)… fair do’s. But often it isn’t anything of the sort. And that’s where the misuse comes and I guess why people keep getting upset by it!  Not sure a lemon confit has really been preserved, has it?! Or a tomato. Quite possible is the fact that confiture (French jam/preserves – no doubt with the same route) has hi-jacked the “Confit” bit and so people thinkof sweet things.

NB Google “Translate” and some other translation websites give the meaning only as “candied”! (i.e. preserved with sugar) and leave out the word preserve altogether. The debate goes on…

Confit de Canard UK sells out of Duck Confit – can you believe it…

December duck buying trip… we didn’t buy enough duck#

Goodness knows that we thought we’d have enough tins of duck for a few months and goodness knows that December-January is the busiest time* but I thought that we’d done enough. Now we have to go and get more and in the meantime (SORRY) we’re out of stock of confit duck – though we have plenty of other duck related products including manchons, gesiers and cassoulet – not to mention the foie gras that no-one seems to have noticed. (Those that tested the foie gras de canard say it’s fab…)

#How do you spell whaa, whaa, whaa… Like a duck ending a sit com.  Maybe whack but without pronouncing the “ck”. Duck sounds need their own letters from a new alphabet or at least a phonetic transliteration.

* I always thought that people would buy confit duck in August~September just after their summer holidays…

Talking of nothing… did you know that fat ducks come from Brittany as well as the South West France?

Or so I’m told by a potential new supplier. In fact they say that a lot of the ducks prepared in le Sud Ouest are from the Nord… I think I’m off their to test buy fom them in February. I’d like to go sooner but I have other work to do (I’m afraid) and that pays the bills. I’m awaiting a taster/tester from them but so far it hasn’t arrived. I wonder why that is. Maybe I’m not a big enough customer? Who knows…

Meanwhile abject apologies for being out of stock of your favourite confit de canard…

Confit de Canard UK add Foie Gras

Foie Gras de Canard at Confit de Canard UK

Is this the best value foie gras in the uK ever...?

Is this the best value foie gras in the UK ever…?

After a quick December trip to France to replensih supplies for the winter season (am I too late?), we spied some excellent foie gras de canard at an excellent price so here it is on our site in the UK for you to buy today.

Hurry Foie Gras de Canard in limited stock

We don’t have a million tins (the cellar is not that big, nor our purchasing float) but if this goes we’re going to get some more in the new year.  If you and three of four friends (or even family over the holidays, goodness me) want a snack or a starter to get the taste buds aroused, then please try it. Add it to your order of confit of duck tins.

saint saensA little cheese? Sorry we don’t sell that… While we were there, we had some great new cheese, the eponymous Neufchâtel, in the lovely countryside near Dieppe. You don’t get any… though some loved ones did… beautiful little packs for one or two, some in heart shapes.

You can see our little B&B here, where we had the little cheeses for our breakfast and ths had our first taste. We don’t normally spend much time in this part of France so it was a pleasure getting to know a new bit. Different but nice.

PS I don’t suppose that many people will know that we have such great value foie gras… as people who find our site are looking for duck confit. Nevertheless if it’s known that it’s such a good price you never know…

PPS I just typed dcuk by mistake. Do you think it’s the flippant version of duck for the fashion conscious…?

How Long Can I Keep My Confit de Canard?

You can keep your confit de canard tins for longer than you think…

I’m afraid that I’ve been slow, lazy and negligent – only three deadly sins that I’m admitting to today… I meant to tell you about this back in July.

Ed wrote to me all that time ago asking how long he could keep his jar of duck confit (that he’d had from elsewhere I’m sorry to say – we don’t sell jars, delivery and all that…)   I did reply, some of which is paraphrased but it was after the dinner in question.  By the time I replied, he’d either eaten it (which I’m sure was OK) or bought something else because he wanted it for that evening.

I said to Ed that eating it would be fine – provided that the jar was still sealed. I added (with a bit of sales patter)  “The tins we buy usually have about 3 or 4 years on them (currently 2015 and 2016). [a] they’re in tins and [b] the fat preserves the duck and makes the duck inpenetratable to bacteria. That’s the joy of confit de canard in tins.”

I also suggested that “Next time you can get a tin from us. Are you planning any dinners in 2015/16?”

So if you are planning ahead why not stock up with some of our confit duck?  It lasts ~ I think the tins we have now are all 2016!  Pass my diary…

 

Confit de Canard French style holidays…

Please don’t order any duck confit until the end of August

Like the French, some of us are taking our holidays in August (and buying more confit de canard of course) so please don’t order any duck until the end of August. We’re sorry but we need to get some time off (and eat some duck too) and it just seems appropriate to take off August (and pretend we’re French).

So we are NOT delivering any duck, so you can only order if you are prepared to wait.

When we are ready, we will take down the notices on the shopping page.

We have actually already got some confit manchons de canard that we bought last time (as well as all the regular confit de canard) and we forgot to put up on the site and we’ll put those up too – they’re excellent value!  Happy hols to ne and all…

What Wine Goes With Confit de Canard?

Wine School Orders Duck Confit for Wine Tastings…

We’ve just had an order for some confit de canard which had to be there in a hurry, because it was needed for a particular evening event at the Hertforshire Wine School. And so a brief correspondence started and I asked about which wines went with confit de canard…

David the owner of the Wine School, answered… “Yes, the package arrived yesterday afternoon – thanks for that.” (That’s just the PR puff about  prompt delivery, on my part!) And then continued “Duck is one of those versatile meats that goes pretty well with lots of wine. Pinot Noir is often the best bet, which can be quite acidic for a red and so helps to cut through all that lovely fat. I ordered this lot for a tasting of Rhone wines – mostly reds, from Southern Rhone. Some whites also work quite well  e.g. Marsanne-Roussane blends (again from the Rhone), or a nice fat, oaky, Chardonnay.”

I’ll let you know how it goes.” says David… I’m hoping that his scholars like the wine and the confit duck…

If you like French cooking & French things in general ~ you’ll love this site

Confit de canard, Turkey, Coq, etcetera…

Mouth~watering duck confit recipes and photos

I have just discovered a new website called ckenb.blogspot ~ not a name to conjour with but a glorious celebration of Francophilia ~ especially cooking… It’s actually labelled “Living the life in St Aignan” but that’s not the name of the site as such.

I have just left several comments about his recipes (and the fact that you can buy duck in the UK from us) and my mouth is still watering from all the recipes and photo’s ~ both of which look fantastic. Well done Ken…

Ken seems to write everyday which is an enormous task and still has the time to get out and about around France and to markets and cafes and generally enjoying the life. He recently went to a Chinon winery ~ next door to the one I was at, round about the same time.  Maybe our paths crossed?

And finally a good picture of Confit de Canard

Makes you hungry this French duck confit

At last after all this time of not finding (or being able to take) a good picture of confit de canard on a plate actually looking delicious… this turned up in an web-alert with full usage to one and all (if I understood right).

Ah... a picture of confit de canard that makes you want to eat it...

Thanks to Robby who has given this picture to the world.  See his pictures (of things other than French duck dishes) at Flickr; quite a lot of them are food based – but none is as delicious as this one.

This photo was taken in a Paris restaurant in 2006 using a Canon EOS Digital Rebel XT. Must be a good camera and a good photographer. It’s light & bright and attractive which is something that I never seem to achieve with a picture.!

Confit de Canard BACK IN STOCK!

Confit de Canard UK back in business…

It’s been shameful that we ran out of confit de canard this year but I’ve been buying and we now have stock to feed four or five hundred hungry souls…

We have the same brand “Succes Gourmand” and I’m holding the price at just £11.45 per tin of four pieces. It’s still the best priced confit de canard in the UK.   But hurry I might have to put the prices up…

Meanwhile, on that subject, I’m thinking about the cost of delivery (and packing).  The couriers seem to have put their prices up so I really ought to too. At the moment we lose money on delivery. Do people think an extra pound would put people off – bearing in mind it can cover pretty much as many tins as peple buy (7 was the most in one go) but three or four tins which we are always dispatching seems about right.

So if you can buy four tins and feed 16 people the best gourmet meal from a tin, the cost per person including delivery from Confit de Canard UK would be £3.30 each. Try getting a steak for that or a bit of lamb…