Duck confit

Duck confit is a highly esteemed French dish that utilizes the entire duck, with each part contributing uniquely to the meal. Particularly popular in the Gascony region, it is considered a top-tier French delicacy. The preparation involves a traditional preservation method where the duck meat is salt-cured and then slow-cooked in its own fat.

Here’s how to make duck confit: First, season the duck meat with salt, garlic, and herbs. Allow it to rest in the refrigerator for up to 36 hours. Afterward, rinse off the seasoning and cook the meat slowly in the oven at a low temperature for several hours until it becomes tender. Once cooked, let the meat cool and then submerge it in the rendered fat for preservation. Properly sealed, duck confit can be stored in the refrigerator for up to six months.

The rendered fat from the confit is more than just a preservation medium; it is a culinary treasure. Use it to fry vegetables, enhance dishes like scrambled eggs or tarts, or as a flavorful cooking medium. A classic way to serve duck confit is by crisping up the legs in the fat and roasting potatoes in the same fat as a delectable side dish. You can also pair it with red cabbage braised with apples and red wine for a complete meal.

If you’re not inclined to make it from scratch, duck confit is also available in cans, which have a longer shelf life. Its rich taste and versatility make it a staple in French cuisine, particularly in Gascony.