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Cooking Confit de Canard

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.

Can You Freeze Confit de Canard #2

We Tried To Have Confit Duck Pieces Left Over But We Just Had To Eat It!

Last weekend we had our friends’ special anniversary dinner here and in addition to soup, I made duck gesiers salad to start and confit de canard as the main treat. There were six of us for dinner so I thought if I opened one of my 12 peice tins of confit de canard, I could cook 8 or 9 “cuisses” to allow seconds (probably the “boys” only) and then freeze the remaining 3 or 4 pieces.

No such luck… by the time the first peices had hit the baking dish (my preferred cooking method these days) and the vultures all hovering around to see and to smell, we decided to be damned and cook all 12 pieces. Seconds were had but we had some left over.

Those bits went in the fridge in foil which did me and a friend two snacks this week! Re-fried with thin potato slices and leeks in duck fat! It’s at times like this that I womder why people eat anything else…

So no duck confit to freeze so that experiement is on hold. Of course before our gluttony got thw better of us, I saw no reason at all not to freeze the pieces once out of the tin but not cooked.

Can You Freeze Confit de Canard?

Duck Confit is Preserved in the Tin But…

We were recenly asked if you can freeze duck after you open the tin. Of course normally if you want some dcuk confit, you open the tin and coook and serve (and keep the left over fat in the fridge, because you do usually have some left). You don’t have leftovers normally … but because our organisation has slipped we were only offering tins with 12 pices of duck confit rather than the more usual 4 or 5 pieces.

As we said to the person that asked the question, the duck in tins of Confit de Canard is cooked but they need re-cooking (re-heating really) – that’s one of the secrets of why they are so delicious…  You can keep the ones that weren’t cooked in the fridge for a few days but freezing, we just don’t know but guess that it’s OK. It just seems odd becasue the situation doesn’t normally arise.

We will try to find out though…

Meanwhile,   we will be getting some 4/5 piecs tins by the end of next week. Apologies to those of you who have had to wait for their confit de canard.

Maybe you can order these?