Name: Preserving the Confit
Cuisine: France
Ingredients: 900g/2lb canned goose or duck fat or lard; bunch of thyme; 6tbsp salt; 4 duck legs and the giblets from the Crispy Roast Duck recipe; bay leaf; sprig of rosemary; 1 garlic clove; 4 baking potatoes; red wine vinegar, to serve; pepper; sprig of parsley

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

(Ideally do this several days ahead, say just before or after roasting the rest of the duck.)

Ingredients

4 baking potatoes
1 garlic clove
sprig of rosemary

Method

Mise en Place

Peel and chop the garlic finely • Scatter half the salt into the earthenware dish. Lay the legs skin side down on the salt with the giblets around them. (Do not use the liver - freeze it for future use. Sauté in a little butter and eat it on toast or use in a salade tiède.) Crumble over the thyme and bay leaf and scatter the garlic around the legs • Put the remain