Last Friday, my husband and I stayed at home and I made a duck confit.
Mind you, I had the confit made already a week before. All I had to do on Friday was the potato mash and the bean puree, white bean puree that is.
I usually make more than we need for the two of us, the confit will last for some time, several weeks in the fridge. To preserve meat in fat is an old way of keeping it. Harmful bacteria cannot live in fat, so it was a great idea for preserving meat at a time, when they were not refrigerators. I still put mine in the fridge…why, don’t ask me.
Here is now the recipe:
1 red onion,peeled and sliced
2 cloves of garlic, finely chopped
3 sprigs thyme
3 sprigs of rosemary
2 tablespoons of coarse sea salt
Coarsely ground black pepper
6 duck legs with thighs
6 – 8 cups of duck fat
1. Sprinkle 1 tablespoon of salt in the bottom of a ovenproof dish. Put some of the onion, garlic, salt, pepper and herbs in the bottom of the dish. Put the duck legs on top, side by side, sprinkle with the rest of the salt, pepper, garlic, onions and herbs and cover with plastic wrap and refrigerate for 1-2 days.
2. Preheat the oven to 225°F. Melt the duck fat. Pour the melted fat over the duck (the duck legs should be covered by fat) and place in the oven. Cook slowly at a low simmer until the duck is tender and is easily removed from the bone, about 2-3 hours. Remove from the oven. Let cool down and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
When you are ready to cook it, all you need is a deep pan.
Put 2 legs or more in the cold pan , skin down and roast until the skin is nice and crisp, maybe max 10 minutes. And there you go.
I made mashed potatoes with it and also a white bean puree.
Here is the recipe for that:
I soaked 2 cups of white beans over night, poured the beans through a sieve and cooked them in fresh salt water for about 40 minutes.
I then blended them with olive oil, salt, pepper and a bit of fresh garlic.