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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…

gesiers de canard confit

Promoting Confit de Canard |Gesiers…

I must take some good pictures or get some good quotes or invent e-tasting or something to show& tell all about confit gesiers. They’re so good and so tasty in a savoury, sticky & tasty way that I haven’t yet worked out how to describe better.

Some of The Confit de Canard Stock We’re Cleared Last Year…

Every time that I serve them to people or recommend that they eat them in restaurants in France, they always love them and they always thank me. I’d like to teach the world to sing in perfect harmony… but better that they eat more gesiers.

Unfortunately, I’ve just sold out of them too! More coming very soon. This stock business is getting silly…

Duck Off: Part Two with Salade de Gesier to Start

Now It’s The Turn For Confit de Canard The Old fashioned Way…

Last week I told of the Confit Duck Off part 1 when Judy cooked us the superb confit de canard her way. then I had the chance to do it my way. Of course the pressure was on and I didn’t get it 100% – but that was only because I didn’t have petits pois. So I got about 95%… maybe more.

What went down really well was the confit de canard gesier salad – pretty much as described on the confit de canard recipe page. That got me intop the contest. I cooked the duck from the tin as always – also see the recipe page – and made pretty good potatoes but as I say there were no petits pois. My dear lady wife made a red sauce (the missing ingredient I remember now as orange juice; about the same amount as each of  the  fruit and the wine). This was pretty good even though I was a bit purist about it.

Anyway, I’d already decided to give Judy the prize for her confit de canard, the wekk earlie. The medal was duly presented.

There is supposed to be a  confit de canard “Duck Off #3” soon at the pub wheeere the chef reckons his is pretty good too… Watch this space.

Duck Off! Confit Cooked in Olive Oil, Cranberry Sauce, Dauphinoise Potatoes

Confit de Canard Home Made vs. Canned Tournament

This duck confit news is a bit late now… it all happened a couple of weeks ago when we met an old friend who also happens to be a great (lady) chef .  We started to discuss confit de canard, as you do, and she said she made her own. Now regular readers will know I’m not impressed with home made (or rather restaurant house-maid) confit de canard. I once had three meals in France in a row, each confit duck, and the two that were made in-house were poor. This was mainly because they weren’t cooked enough, in my humble opinion.

Duck Off: Round One…

So off we went up the road (don’t let me forget to tell you about the snow and the skid on the way home!!!) to the home of the friend’s friend who was hosting round one.  Judy, the chef was calm as a calm person with everything under control and after a drink or two dinner was served.

I immediately awarded Judy the Duck Off Prize Medal… Beautifully presented, beautifully cooked (see below) and an amazing cranberry sauce on Duphinoise potatoes. All fantastically delicious.

Judy's excellent confit de canard, albeit cooked in olive oil!

Judy’s secret was that she cooks the duck in olive oil which strictly speaking isn’t confit de canard, which I believe means that it’s cooked in it’s own fat. Having said that it was miles better than the above-mentioned French restaurant versions. So hats off to our English chef for the best home made duck confit I’ve eaten!

The sauce was approximately half a pound of fruit, half a pound of red wine and something else I’ve forgotten. It’ll come back to me… look out for Duck Off: Round Two and my competitive effort… PS Orange juice…

PS I lost my mobile so I had to get a new one and took these pictures with the protective plastic still over the lens. Oops… that’s why I played around with the one above. very “painterly”.

Parmentier de Confit de Canard

New Confit de Canard Recipes…

Picture courtesy See link below

Always following the trail of anything duck confit, I found a few recipes for Parmentier de confit de canard this week. It’s been likened to Shepherd’s Pie with duck but for our benefit the main ingredient is four cuissses de confit de canard.

The full list of ingredients are…

4 pieces de canard confites (one tin – for under £10 available here)
2 onions
2 Shallots
10 small potatoes
2 spoonfuls of crème fraîche (or butter/cream))
Milk (or/butter for mash)
Salt/pepper to flavour (watch the salt in the duck bit, concentrate on the potatoe parts for salt!)

Other recipes

  • add parsley or coriander. Mmmm.
  • use turnips or swede for bulk
  • use a pinch of nutmeg (noix de muscade) for spice
  • basically you can make it up if you can make shepherds pie and you know what you like.

One good recipe is at, from where I have pinched their picture. I hope that this link makes good this borrowing. See their site here.

Confit de Canard: Your Starter For Ten

Confit of Duck Recipe Queries…

We had a query emailed to Confit de Canard UK recently:

Hi, I’ve been reading and enjoying your website and just wanted to seek your opinion. I am having 10 people for dinner next weekend and I have 2 of the large tins of confit de canard with the 4 pieces inside. I was thinking of having this as a starter and serving it as a salad. I assume this will be enough (starter)? Also, do you have any suggestions for what else to include in the salad? I was thinking perhaps some rocket, lettuce, red onion and possibly some avocado. Does this seem a reasonable idea or do you have any other suggestions?

I  replied as follows:

“You will certainly have enough duck meat for a starter for ten but I guess that you’d want to take the duck off the bone with a salad. As you’d only have 8 thighs or legs from your tins you couldn’t split it evenly anyway on the bone! Cook the duck (drain off and keep all the fat), and get it off the bone and onto the cold salad and serve whilst it’s hot (or at least warm).

I like the sound of your recipe, though I tend to use gesiers for a salad. Either way you could add some walnuts, which I like (see our confit de canard recipes page). Or maybe some tinned beans or petits pois. I’d prefer the peas as they are sweet and balance the salty duck meat. Croutons might also work?

I nearly always use tomatoes (small vine one in halves) (use small vine tomatoes as they taste of tomatoes – unlike many supermarket toms these days which taste like “bags of water”, as someone called them last week).

I’ve not had rocket with duck. It might be interesting (or it might overpower it).

Being French food, a dressing with olive oil & regular or wine vinegar (not balsamic unless you prefer) and maybe some mustard?” And I wouldn’t have this without ground black pepper…

I must try some variations on this and publish my favourite. Thanks for asking…

Two Confit of Duck Snippets…

Confit de Canard Flavour & Dense Fat Protection!

Detail of Duck greeting cards by Perry Taylor. Click image to see more...

I read two or three things interesting duck confit related facts recently on the web (somewhere… Sorry to the  authors but I cannot find or remember the source).

The first was talking about how by infusing the duck meat with fat and flavor (for hours and hours) you are preserving and indeed protecting against harmful bacteria which can’t thrive in the dense duck fat. So in the old days you didn’t have to keep your confit de canard chilled to stay fresh. Jars would do. Of course now in tins, the the duck’s sell by date is usually three or four years.

The second was that the duck legs and the thighs (what you get in a tin of confit de canard) are the fattiest parts of the duck and therefore the tastiest bits and the ones you want to use if you’re after flavour. I have to add that all mass market meat these days is so driven by the pursuit of low-fat  that often that’s why it’s so much less tasty. Give us fat on our steaks and in our burgers and in our duck: That’s where the flavour is. Ditto to some extent with salt…

That’s why I love confit de canard so much. It’s like the old days when flavour counted over low-salt and low-fat.

Confit de Canard Manchons & Left Overs

French Duck Sleeves & Red Cabbage Re-Fried…

Yum yum yum (yum three times these duck manchons were so good)!

A few left overs including red cabbage (which benefitted enormously from the frying in duck fat) made a great rescue meal the day after…

I don’t have a picture of the red cabbage (I guess I was too hungry to stop and take pictures) but here are the duck sleeve-manchons in their original incarnation.

What Are Confit de Canard Manchons?

Confit of Duck Sleeves

I just thought of another duck joke and it’s bad and it requires a poor fake French accent to make it work:  “Manchons… too good to munch on”. Sorry.

And speaking of confit de canard manchons, I’ve just had an enquiry for a smaller tin  ~  for two ~ which I’m sure we had once but I cannot source at the moment. (For more info on “manchons” see the Confit de Canard page ~ Confit, Manchons & Gesiers.) So at the moment we have no manchons ~ though the cassoulet has manchons in it as well as Toulouse sausage. This is great value at £4.95 a tin (for two) and believe it or not I’ve just seen a tin this size in the US for $39.50. So for those of you in the UK (as most of you are), the Confit de Canard UK offering is simply great value. But don’t just buy one tin… stock up!

Incidentally (now I’m just rambling), if you search for duck sleeves you’ll find the most bizarre choice between safety wear (fire proof sleeves – why “duck”?) tshirts with ducks (short “sleeves”) and padded (duck down) coats etc – providing they have sleeves!

Qwackers Jokes About Ducks…

A Positive Confit of Duck Jokes For Your Xmas Crackers

I’m really sorry but I have the habit of liking cracker jokes or jokes of a similarly poor standard. It’s why I get on with children!

I just found one such joke in a pair of jeans’ pocket which had survived the wash. I must have been keeping it to entertain casual readers of the blog posts on this site. So I decided to post the joke (see below #1)  and will add as many duck related jokes as possible. It’s my new mission.

So the challenge is to find more jokes that don’t just have “quack” as a pin in them ~ though I suspect that most do…

Duck Joke 1

Q: Why don’t ducks tell jokes while they are flying? A: Because it would quack them up! (Is that bad or what? It’s not even well constructed.)

Duck Joke 2

A duck goes into the chemist and asks if they have any lip salve. When the assistant says Yes and that It’s £2, the duck says “OK, please put it on my bill”. (Better?)

 UPDATE: There are lots of duck jokes about and 50% are qwackers based.  35% are “bill” based. 10% are “fowl”. One or two have “duck!” (as in bend down quick) like the old Muppets joke (“Chicken!”) and the rest are adapts of other animal jokes where you can substitute a duck. Some of these will follow… or not…

Confit de Canard UK Simplifies Delivery Charges…

Easier not (nay impossible) to forget to pay for it!

It was our fault because we had two delievry bands and it was too complicated but we fixed it and now we have one delivery charge which gets added to every order ~ of just £6.95.

As we so often (& commercially) say, it’s so much better value if you buy more than one tin. That splits the delievry cost between tins and the cost is marginal. I would advise against buying just one tin of anything from us (be it confit de canard or cassoulet de confit or gesiers) when [a] it’s poor value delivery and [b] such a waste not to get more while you can.

You can keep your duck confit products for a couple of years anyway. Personally I can’t keep them that long. That’s either because I just want to eat duck or because there’s nothing else and a tin of duck in the cupboard or the cellar will do very nicely, thank you!

Now when you order anything at Confit de Canard UK, the delivery is added at the check out – only once! You’d be surprised that at a lot of on-line stores the delivery charge is added to every item. Goodness ~ we’re so good to you…