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Our heavenly crispy duck, known in France as “confit de canard”, “confit duck” and “duck confit”, is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat, then slowly poaching it for hours and hours in its own fat.
This process ensures the confit duck meat is soooo succulent and soooo tasty, you’ll never believe it comes out of a tin!
All the cooking and preparation is done for you - all you have to do is crispy it up under a hot grill
or in a piping hot oven.
Our crispy confit duck is lovingly prepared and packed in the South West of France for your enjoyment. The duck confit is prepared by rubbing the meat with salt, garlic and herbs such as thyme and nutmeg then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative.
Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The confit duck meat is placed in a cooking dish deep enough to contain all the meat and the rendered fat, and placed in an oven at a low temperature. It is then slowly poached until cooked and meltingly tender, generally four to ten hours.
The meat and fat are then removed from the oven and left to cool. When cool the meat is transferred to a tin, covered and topped with the duck fat at least an inch above the meat.
Once contained like this, the cooking fat acts as both a seal and preservative and results in a shelf life of up to three years. This means our crispy duck is a fantastic staple to have in your cupboard for unexpected guests or unexpected circumstances.
The flavourful duck fat from the confit duck may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savoury toasts, scrambled eggs or omelettes, and as an addition to short-crust paste for tarts and quiches.
A classic recipe is to fry or grill the confit duck legs in some of the duck fat until they are golden brown and crispy, then use more of the duck fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit de canard/confit duck is called pommes de terre à la sarladaise.
Each and every mouthful of our confit duck packs a sensational taste explosion.