Ideas for Duck Confit

Duck fat and confit can be used in small amounts to flavor vegetables, such as green beans, dried beans, cabbage, mushrooms, or spinach. Boil green beans, drain, and then reheat in a tablespoon or two of duck fat with some shredded confit. You can wilt spinach or sauté mushrooms, especially wild mushrooms, in duck fat and add a little shredded confit. You can nestle confit into partially cooked dried beans and then finish the cooking. Or, to make a cassoulet. Last, cook confit with shredded cabbage, vinegar, and maybe some apples to create the effect of a choucroute (substitute the confit for the duck thighs in the recipe on page 275)—the sauerkraut with meats served in every French brasserie.