Name: Confit de Canard (Preserved duck)
Cuisine: French
Ingredients: 300 g/11 oz coarse sea salt; 1 force-fed duck, plucked and drawn

Preparation info

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 force-fed duck, plucked and drawn
300 g/11 oz coarse sea salt

Method

Cut the duck into pieces – legs, breasts, wings and neck. Keep the feet, head, heart and neck. Skin the neck and keep the skin to stuff, if you like. Trim off and any excess fat from the duck pieces and reserve them. Clean the gizzard. Put all the duck pieces in a bowl with the gizzard, feet, heart and head and mix well with the coarse salt. Cover with a tea towel and refrigerate for 12 hours.<

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Ingredients

Method

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