Confit duck is one of the most popular dishes in French cuisine. The dish is known for its crispy exterior, which contrasts with the tender and juicy duck meat inside. Each bite is filled with the rich and fragrant aroma of duck fat, making it an irresistible temptation for food lovers. The slow-cooking process used to prepare confit allows the flavours to meld beautifully, creating a melt-in-your-mouth experience.
What is French Confit Duck?
The French name for confit duck is Confit de Canard, where Canard means "duck." This dish dates back to ancient France. In a time before refrigeration was common, this preservation technique was developed to solve the problem of food storage. French farmers would salt and season the duck legs with herbs and spices, then cook them slowly in duck fat at low temperatures. The duck meat would cook thoroughly and be preserved in the fat, which would solidify as it cooled, completely sealing the meat. This method allowed the duck to be stored for months and enhanced its flavour.
Today, confit duck has become a classic dish in French cuisine. It not only reflects ancient preservation wisdom but also showcases French culinary dedication to detail and flavour.
Can You apply Confit to other ingredients?
Yes you can. The confit technique is not limited to duck meat; it can also be used on other ingredients, such as using lard to confit pork belly or olive oil to confit tomatoes, garlic, or other vegetables. This technique makes the ingredients extremely tender and smooth, with a richer flavour, and is an indispensable part of classic French cuisine.
Is it worth spending eight hours to make confit duck?
Making confit duck is actually not complicated; it just requires a certain amount of time. With proper time management, it can be transformed into a relatively easy dish to master. The whole process can be divided into three main parts:
Marinating the Duck: This step takes about 4 to 6 hours, allowing the duck to absorb the flavours of the seasonings.
Confit Cooking: The ideal temperature for confit cooking is below 100°C for the best results. When BigBoy worked at Le Cordon Bleu or in restaurants, the duck was usually cooked at around 80°C for up to 8 hours. However, for home cooking, the temperature can be adjusted to 120°C, cooking for 2 to 3 hours. The duck still turns out tender and the results are very good.
Preparing the Side Dishes: In addition to the confit duck itself, the side dishes are also an important highlight of the dish. This time, I chose to pair it with the previously made potato pave and a cherry red wine jus. With cherries in season, the pairing is perfect. The flavour combination between duck and fruits like cherries is harmonious and provides a unique texture.
From a chef’s perspective, spending eight hours making confit duck is worth it as the goal is to achieve the best texture and flavour. The key to the confit technique is low and slow cooking, which makes the duck incredibly tender and allows it to absorb all the seasoning’s essence. The result is delicate, flavourful duck that is neither dry nor tough, enhancing the overall quality of the dish.
How to store leftover confit duck and duck fat?
Since making confit duck involves a long cooking process, I recommend preparing a larger batch at once. The leftover duck legs can be placed in a sealed bag or food container, then covered with duck fat. If you're using a sealed bag, you can vacuum-seal it. If using a food container, vacuum-sealing is unnecessary. Once stored, you can place it in the fridge, where it can be kept for over a month, or in the freezer for several months. Once the duck fat solidifies, it will tightly enclose the duck legs, extending their shelf life.
For special occasions like Christmas, you can pre-make the confit duck in advance and store it in the fridge. On Christmas day, simply take it out, melt the duck fat, and lightly reheat the duck legs to serve!
As for the remaining duck fat, it can be filtered into a bowl and then refrigerated overnight. The next day, you'll see that the duck fat and duck juice will separate, with the fat solidifying on top. At this point, you can scrape off the solidified duck fat and store it in a food container or a resealable bag. The stored duck fat can be used again for making confit duck or in other dishes, enhancing the flavours. The remaining duck juice at the bottom can be reserved for making sauces or for stir-frying at a later time.
Today's confit duck has evolved from a practical preservation method to a symbol of fine dining, with its rich texture and delicate preparation methods highly praised by food enthusiasts. In modern restaurants, confit duck is often paired with crispy duck skin, along with rich accompaniments and sauces, making it a classic and luxurious dish.
Now, let's start making French confit duck and indulge in this irresistible French classic! Watch the video below, and scroll down for a detailed recipe and instructions.
Ingredients
Confit Duck
Duck Leg | 6 each |
|---|---|
Course Salt | 50g |
Orange Peel | 1 each |
Thyme | few sprigs |
Black Peppercorn | ½ tsp |
Garlic | 3 cloves |
Star Anise | 2 each |
Duck Fat | 650 g |
Cherry Red Wine Jus
Duck Bones | from the legs |
|---|---|
Shallots(chopped) | 2 each |
Red Wine | 50ml |
Cherry(seed removed) | 60g |
Honey | 15g |
Chicken Stock | 200ml |
Salt | to taste |
Other Accompaniments
Potato Pave | 2 pcs |
|---|---|
Baby Spinach | 60g |
Steps
Curing Duck Legs:
1.
Grate orange zest; chop thyme and black pepper lightly; separate the petals of two star anise pods. Trim off the cartilage from the duck legs (keep the cartilage aside).
2.
Mix all the duck confit marinade ingredients (except duck fat) with the duck legs, and marinate for 4-6 hours.
Duck Confit:
3.
Preheat the oven to 120°C. Heat duck fat until it becomes liquid (around 100°C).
4.
Remove the duck legs from the marinade, rinse with water and pat dry with paper towel.
5.
Place the duck legs in a baking dish and pour the liquid duck fat over them until they are just submerged. Cover with a piece of parchment paper and then foil, and bake for 3 hours.
6.
After 3 hours, check if the duck legs are done by slightly twisting the thigh bone. If it pulls out easily, the meat is fully cooked.
7.
Let the duck legs cool for 20 minutes. If not consuming immediately, transfer to a storage bag, pour in duck fat, and refrigerate for 2-3 months. If serving immediately, remove the thigh bones (reserve for later use), place on a rack to rest, and strain the duck fat for future use.
Confit Duck with Cherry Red Wine Sauce:
8.
Roasting the Duck Legs: Preheat the oven to 230°C. Place the duck legs on a wire rack over a tray with some hot water. Roast for 15-20 minutes until the skin is golden and crispy.
9.
Cherry Red Wine Sauce: In a pan, sauté chopped shallots and duck bones until browned. Stir in honey to combine. Add red wine and reduce it by two-thirds. Incorporate duck jus and chicken stock, simmering on low heat until the sauce thickens (about 20 minutes). Strain the sauce, then add cherries. Reheat the sauce, and if needed, season with a touch of salt to taste.
10.
Potato Pave: Refer to a potato pave recipe. Pan-fry the prepared slices until golden, or use baked potatoes or mashed potatoes as a simpler alternative.）
11.
Wilted Spinach: Heat a pan with oil, add spinach, and season with salt. Sauté for 10-20 seconds, then drain on kitchen paper to remove excess moisture.
12.
Assembling: Arrange sautéed spinach, potato pave, and a roasted duck leg on a plate. Drizzle with cherry red wine sauce and serve.
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