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] ◾️ Concours ◾️ – Est-ce que cela vous dirait de déguster un authentic souper italien pour deux signé il forno ? Aperobox avec charcuterie et fromage italien, 500 gr de ravioli ricotta et épinards maison, sauce tomate maison et 2 tiramisù... Un vrai régal ! Que peut-on rêver de mieux ?
Pour participer, il suffit de :
1-S’abonner à @frenchgirlcuisine
2- S'abonner à @il_forno_lausanne
3-Taguer dans les commentaires la personne avec qui vous souhaiteriez partager ce repas.
4-BONUS : Dites-moi quels sont vos raviolis préférés?
Le concours prendra fin samedi 27 février à minuit et est ouvert à toute personne pouvant retirer son prix dans leur take away de Lausanne. Bonne chance à tous.
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[EN] ◾️ Contest ◾️ - How would you like to enjoy an authentic Italian dinner for two signed il forno? Aperobox with Italian cold meats and cheese, 500 gr of homemade ricotta and spinach ravioli, homemade tomato sauce and 2 tiramisu ... A real treat! A dream comes true.
To participate, all you need to do is:
1- Subscribe to @frenchgirlcuisine
2- Subscribe to @il_forno_lausanne
3- Tag in the comments the person with whom you would like to share this meal.
4- BONUS: Tell me which are your favorite ravioli?
The contest ends on Saturday February 27 at midnight and is open to anyone who can collect their prize in their take away in Lausanne. Good luck to everyone.
#foodporn #foodgram #foodlovers #foodie #lausanne #myswitzerland #gourmande #contest #concours #concourssuisse #swissblogger #eatswiss #swissfood #igersswiss #switzerland #italianfood](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!