When I go back to France, I always buy one large can of duck confit. I am a big fan of duck, especially when on my plate. But then finally, I realized that doing it yourself was not very complicated and way tastier. The advantage of slow cooking is that you can actually do things while waiting. Cans usually are too salty with too much fat. I use to wash the duck leg before heating them up. There are recipes that suggest you let the duck leg sit overnight in coarse salt, but I thought no, I was definitely going to skip this step!
This recipe is perfect for a romantic meal all year round or for christmas or new year when you are only two.
Homemade duck confit
Ingredients
- 2 duck legs
- 1 tsp coarse salt
- 1 pot duck fat
Instructions
- Melt the duck fat in a casserole dish.
- Add the coarse salt.
- Dip the duck legs in the fat.
- Cover and simmer over low heat 2h30.
If the duck fat does not completely cover the meat, turn them up side down from time to time.
![[FR] Que peut-il y avoir de plus gourmand que de petites madeleines à la confiture de lait ? Rien me dit ma fille qui m’en réclame encore et encore. Rien, non, rien, en ce moment, ne peut être aussi gourmand. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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[EN] What could be more delicious than small madeleines filled with milk jam? Nothing, my daughter tells me that asks for it. Nothing, no, nothing, at the moment, can be so greedy.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#madeleine #confituredelait #foodporn #food #foodgram #foodlovers #foodie #instafood #pornfood #foodstagram #recettefacile #recetterapide #FaitMaisonCuisine #recipe #recette #cuisinemaison #foodphotographyandstyling #foodstyling #foodphotography #frenchfoodblogger #foodblogger #foodblog #pastrychef #pastrylove #pastry #baking #f52grams #hautecuisines #gourmande](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
My wife did a confit of duck legs very recently but used goose fat which was all that was available in our Tesco. It was fine but they now have duck fat in stock because of Christmas I guess.
She used them in a cassoulet, it lacked flavour initially but the leftovers were much better after freezing. Finding the right garlic sausage is probably the key. The cassoulet recipe also called for ham rind but where do you get that? We used mogettes I’d bought in the Vendee as the beans and they were nice.
Confit duck legs can be grilled and then shredded and used on salads. Other suggestions welcome!