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Confit de Canard News

Up to date news from Confit de Canard Co UK with new products, prices and choices as well as new recipes for confit de canard, confit de canard manchons, confit de canard cassoulet and of course duck gesiers

Good Confit de Canard News: March 2014

Best Seller Confit de Canard Back In Stock

Our “house” brand of Duck Confit is back in stock after we sold out last month. Phew!

We now have ample stock for sale for several months. This duck will no doubt be sold and eaten this year but being an “ambient” product it’ll last in larders for years – literally. The use by date on our new Doyenné de Lanvaux “Cuisses de Canard Confites” is November 2017. So no rush then – unless we sell out again before we have a chance to get more from France.

The latest confit delivery (from the same source) is exactly the same as previously but it has a slightly new name “Domaine de Lanvaux” rather than Doyenné.  Doyenné means deanery (or a female dean), in the University sense –  but can also extend to prieuré; couvent; cloître; monastère; abbaye – that is priory, convent, cloister, monastery or abbey. The sense though can be extended in a less literal sense to mean “the most respected person in a field. So in that sense doyenne means master of…  I guess that Domaine then is more appropriate – meaning domain or estate, in my loose translation. Anyway the duck is french and tastes fabulaous as always.

NB We are nearly out of stock of our other Confit Cuisses brand “Succes Gourmand”. I wonder if they’ll be changing the name before we get the next batch in? If you want that brand then you need to hurry before we leave an “out of stock” gap which will be in about six tins! C’est la Vie… If it’s not one thing it’s the other. Never mind, I can bear a quixck trip to France again…

Is Duck Fat Good Fat?

Can I eat my confit out of date?

Duck Fat is Seen as Healthier than Butter, Pork or Beef Fat. And it’s Tasty…!

I’ve always said that duck fat is good for you. That’s a bit tongue in cheek (not duck tongues of which I’ve just seen a picture), because it’s not as healthy as fresh air or a tomato but for fat it is remarkably good. And as I said above, it tastes good and I might even go as far as saying it tastes the better than anything for frying, roasting, etc.

So why am I now saying that YES, it is a good fat. Of course there are arguments and apologists for just about everything but on the whole duck fat isn’t as bad as it looks or tastes. here are some of the reasons. If you’re unsatisfied with any of this, please do your own research…

    • It’s not processed. It’s from one place – ducks! Compared to all the modern “low fat” stuff it has the distinct benefit of being a one source, unadulterated natural product
    • It’s low in saturated fats. Duck fat is 62% un-saturated – that’s the good stuff from a  cholesterol point of view
    • It has some saturated fats but it’s lower considerably than butter
    • It has a surprisingly high level of a mono-unsaturated fat called oleic acid – whuich is what makes olive oil so popular and is often credited witgh being the secrte of the Mediterranean diet and it’s association with longevity. 40% of duck fat is oleic acid (vs olive oil’s 71%), so it’s not quite in that league
    • Chart nicked from “Best Health Mag”. Thanks…

      As you can see from this chart, it falls in the middle (though in fact some vegetable oils are even better than olive oil). NB Mono’s are best, I think, then un-saturated then saturated. If something is high in one it means it’s lower in the others!

    • This is by far from conclusive but I’ve just picked this up from another site (www.edinformatics.com) and it does beg a question or two…

      The French Paradox: In the United States, 315 of every 100,000 middle-aged men die of heart attacks each year. In France the rate is 145 per 100,000. However, In the Gascony region, where goose and duck liver form a staple of the diet, this rate is only 80 per 100,000… This phenomenon has recently gained international attention as the French Paradox –They eat more fat in Gascony than anyplace else, but they live the longest .

It should also be noted in duck  fat’s favour that it cooks ata high temperature and doesn’t burn like butter.

 

Getting a bit low in Confit de Canard stock in January 2014…

Confit de Canard Wins the Winter Warmer Accolade…

Well we had an amazing December and we’re having a fair old January… though it might have been better for two things: [1] We left the “closed for new year” heading upa bit too long which I’m sure put some people off and [2] selling out of several lines in our range.

We usually stock quite a few lines including two brands of straight confit de canard, some manchons de canard (confits), gesiers and cassoulets – usually in different sizes. At the moment we’re all sold out in all of the cassoulets which are obviously very popular in the winter for their stew/casserole style thickness and flavours. We’re also down to just four tins of our own exclusive confit de canard (Doyenné de Lanvaux) which has sold very well in 2013. That’s one van load!

Buying Confit de Canard 2014

So it looks like another duck confit road trip is in the planning – when I can find the time with all the other things going on with a new year in progress. But have no fear duck fans, we [a] have confit in stock (Succes Gourmand – great value and definitely a first choice for quality) and we have manchons and gesiers and some very interesting Saute de Canard a L’Armagnac which is a great winter warmer too ~ duck manchons in the Armagnac sauce (including Armagnac, white wine, cream and seasoning)with carrots and potatoes. Worth a try if you like the stew style.

Please write ot us if you want us to source any other duck related products. We don’t do fresh (per se) but we love the stuff out of tins and have a beef (if you pardon the phrase) with the precious folk who consider confit de canard anything other than the finest of food.As you can read in many posts and mutterings on this site, we will argue till the cows come home about this… (Another beef/cow reference ~ how those animals get into our language!)

Apologies for lack of duck confit tins images…

… Problems fixed, now. Sorry for the nuisance.

I’m sorry that any visitors to Confit de Canard UK recently will not have seen the images for our tins of confit duck (etc) have been missing. It must have been very annoying to read the description and not to have seen the picture… just a silly glonk saying it was missing. And to be honest I’m amazed that the faithful ordered any duck “blind”.

We had a problem with our server – I’m told – but before that it was supposed to be something else with a new version of the software. Anyway, now it’s fixed; and of course now it’s fixed it was apparently a much easier solution. (Which makes it even more annoying.) But you don’t want to know all that, I just wanted to say sorry if anyone came and went because of the lack of pictures.

Now of course in the things we’ve just had the storm and our power was off. But deliveries have not been affected so all’s well on that front.

Succes Gourmand  Confit de Canard, back on the site

Meanwhile, we’re restored the Succes brand to the site for sale, which is generally more popular due to it’s remarkable price. Now we’ll see with both this and the premiere brand there, which goes faster…

Still the best value Confit de Canard in the UK

Just checking and we have the best prices in the UK still. Occassioanlly you see something on EBay but they usually don’t have much and not for long… and even so we still have the best prices. It’s always good to know that you can beat all-comers for price…

And lastly… I mistyped duck earlier as dcuk… echoes of fcuk… does that make us more edgy?

Sold Out of Foie Gras…

Update Autumn 2013. Foie Gras IN Stock (October 2013)

realising that this might be read as the latest news – which of course it isn’t – I just wanted to update this “news” post to say that we do have foie gras in stock… but hurry as it sells quite quickly and we only ever buy a limited stock. Great value… don’t miss it.

Please note that we have sold out of our limited stock of Duck Foie Gras… (April 2013)

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

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

Back in December we bought a trial of some well-priced foie gras to see if we sold it or not.  And at the time, I wondered if we’d sell any at all ~ bearing in mind that we are easily found for duck confit but not for duck foie gras. However having said that we’ve sold out and in fact we’ve just had to disappoint the last customer who ordered more than we had left.Sales are now suspended…

So is it back to France again to stick up on more foie gras. Will sod’s law mean that we then don’t sell that, once we have it in stock!

The price at £8.45 for 200 gr. is excellent and I don’t think you’ll find any better in the UK on or offline… I’ve just done a quick survey and I can’t find anything even close to the price. Why would you buy any elsewhere…?

And all those who’ve had a taste have enjoyed it to the utmost. Quite lovely buttery & rich.

New Duck Confit in Stock…

Confit de Canard UK gets new supplier & new supply…

Aha… or ooh la la as they say in Brittany, we’ve just been over the channel to collect our first tranche of tins of duck from the producers of fine duck that we have been talking to for some time. The trip was cold and the heating in the van packed up for a while, until I thought that we should put some water into the radiator, but our road trip joviality waas not dented. Nor were our tins, taken from the loading bay, all boxed up and labelled for us. We loaded them next to the giant refrigerated lorries (they supply masses of fresh duck too) so we felt a bit small, but we got away and got back to the UK with our stock intact…

Available very soon… as soon as I take a photo of the tin with our label on it…

We’re going to stick a pretty label on the tin, next to the makers, which is a bit basic. Then snap, a photo and biff-boff-bash, stick it on the website and then it’s up for grabs. Premium confit de canard, at a sale price yet to be finalised but I think about £14.95…

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…?