Confit de Canard

Name: Confit de Canard (En Conserve Preserved Duck Confit)
Cuisine: French
Ingredients: The day before, generously salt the flesh side of the duck and season with pepper. Chill for 24 hours and the next day rinse and wipe the pieces dry.; The day before, generously salt the flesh side of the duck and season with pepper. Chill for 24 hours and the next day rinse and wipe the pieces dry.; Cook the duck for 2 hours in barely simmering duck fat, melted beforehand. Add bay leaves and thyme.; Cook for 1 hour in the steriliser or in a large pot fi lled with boiling water.; Fill the steriliser with hot water.; Cook the duck for 2 hours in barely simmering duck fat, melted beforehand. Add bay leaves and thyme.

En Conserve Preserved Duck Confit

Preparation info

Difficulty
Easy

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Method

The day before, generously salt the flesh side of the duck and season with pepper. Chill for 24 hours and the next day rinse and wipe the pieces dry.
Cook the duck for 2 hours in barely simmering duck fat, melted beforehand. Add bay