Confit de Canard UK Rotating Header Image

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

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…

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”.

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.