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Confit de Canard
Confit of Duck
Preparation info
- Serves
3–4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Often only the legs and thighs of the duck are used for confit, and the breast, called a ‘magret’, is cooked like a steak. If you intend to serve the duck alone instead of using it to flavour other dishes such as cassoulet, reduce the amount of salt in this recipe by one-third.
Ingredients
| large duck |
Method
Cut the duck* in 8 pieces, trimming the neck and wings and removing the backbone; these bones can be used for soup. Rub each piece of duck with some of the coarse salt and put it in a crock or terrine. Sprinkle with pepper and the remaining salt and add the thyme and bay leaves. Cover and leave in a cool place for 6-12 hours, depending on how strong a flavour you want, turning the pieces occasi