How do I cook Confit de Canard?

Question

I have a smattering of French, and I have tried an online translator, however I am a little lost! Do I cook it in the tin first? If anyone out there can help I would be sooooooooo grateful!

Thanks

Answer 1

Open tin, put in pan of hot water & let simmer until fat has melted,watch water does not spit to much into tin.
Pre heat oven,whislt fat is melting.
Put duck into hot oven to heat/roast through [ dont get really cripsy skin]
I serve roast potato's roasted in the duck fat.
Keep rest of fat in fridge for future roasties.
Enjoy.

Answer 2

DUCK CONFIT

Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it.

3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat

1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.

2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

Note: The duck fat can be strained, cooled and reused.

Answer 3

Confit de Canard (Preserved Duck)
Serves 4

This recipe takes one month to preserve the lemons and at least one week to preserve the duck.
Confit is a marriage of flavor between the duck meat and the fat -- the duck slowly tenderized in a warm bath of silky fat while the fat becomes infused with the rich, gamy flavor of the dark duck meat.

Best results in using duck leg joints with the thigh attached. If duck fat is unavailable, lard is an acceptable substitute.

Crisp the skin of the duck just before serving and pair the confit with simple salad of peppery arugula and the zesty citrus flavor of preserved lemons.

4 duck legs with thighs attached 3 bay leaves
1 tbsp. juniper berries, crushed 3 sprigs fresh thyme
3 sprigs fresh rosemary 6 garlic cloves, crushed
Kosher salt Fresh ground black pepper
6 cups duck fat or lard

Liberally coat the duck legs with the Kosher salt. Place the duck legs in a glass baking dish. Add the bay leaves, juniper berries, thyme, rosemary, garlic. Liberally sprinkle the duck with the black pepper.
Cover the dish with plastic film and refrigerate the duck for 2 days.

Remove the duck from the refrigerator and lightly brush off the salt.

Heat the fat in a deep, heavy stockpot over low heat. Place the duck legs in the fat. The fat should completely cover the duck.

Add the bay leaves, juniper berries, thyme, rosemary and garlic to the pot.

Bring the fat to a very gentle simmer, but do not allow it to boil. Cook the duck uncovered in the fat for 3 hours or until it appears very tender and just pulls away from the bone.

When the duck is done, place the pieces in an earthenware crock large enough to hold all four legs. Pour the fat over the duck. Cover the crock and refrigerate the "confit."

I prefer to let the duck sleep in this state for at least one week before using.

Answer 4

Well let me put into English for you...

Step one remove all of the skin from the duck.
Cut up the duck into 8 pieces and reserve.
Put the skin in a pot on a very low flame to render the fat out of the skin.
You might want to buy some extra duck fat (availible in gourmet stores)
Next rub a salt and spice cure over the raw duck. (salt, pepper, thyme, oregano, mustard seeds)
Cover the duck pieces in plastic and let them sit in the refrigerator overnight.
When the fat is rendered out of the skin. Strain the liquid and let cool. (Save the skin to make duck craklins after you are done)
The next morning wash off the duck pieces and dry them thoroughly.
Put the pieces in a covered pot and submerge them with the duck fat.
Cook at 250 overn for 4 hours.
Take the duck pieces out and reserve the fat for cracklins (not part of confit)
Serve the duck pieces.

Answer 5

(note - her confit is already in a tin (a can))

your tin of confit is already cooked (that's how confit is made, by cooking it and preserving it in the rendered fat).

You _could_ eat it straight out of the tin, but you may enjoy it more if it was cooked in a cassoulet (which is a bean stew with your duck confit, other meats and sausages).

Yum.

Answer 6

Don't just heat it up. I suggest making Cassoulet instead. Since you already have the duck confit, the remainder of the dish is fairly straight forward. And, this dish is a real treat.

Answer 7

try here http://www.david-recipes.org/recipes/Confit-de-Canard.html

http://www.francethisway.com/confitdecanard.php