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Duck Confit or Souvenirs de Paris
by
Julia Frey
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:%3C/p%3E%3Cp%3EDuck%20legs-%202%20big%20and%20juicy%20ones%3C/p%3E%3Cp%3EDuck%20fat-%20500%20gr.%3C/p%3E%3Cp%3ECourse%20Salt-%201%20tbsp.%3C/p%3E%3Cp%3EPotatoes-%204-5%20medium%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EThe%20night%20before.%20Rub%20your%20duck%20legs%20with%20course%20salt,%20put%20your%20them%20in%20a%20shallow%20dish%20with%20thyme,%20bay%20leaf,%20crushed%20juniper%20berries%20and%20garlic,%20cover%20with%20plastic%20wrap%20and%20refrigerate%20overnight.%3C/p%3E%3Cp%3EThe%20day%20of%20the%20dinner.%20Brush%20the%20salt%20off%20the%20duck.%20Don%E2%80%99t%20skip%20this%20step%20or%20your%20duck%20might%20be%20too%20salty!%20Put%20the%20contents%20of%20the%20shallow%20dish%20you%20prepared%20the%20night%20before%20into%20an%20oven%20proof%20dish%20and%20cover%20the%20duck%20legs%20with%20duck%20fat.%20I%20am%20not%20joking,%20the%20duck%20legs%20should%20be%20completely%20covered,%20I%20mean%20%E2%80%9Cswimming%20in%20the%20fat%E2%80%9D%20covered!%20Let%20me%20assure%20you%20before%20you%20run%20away%20screaming,%20you%20won%E2%80%99t%20be%20eating%20all%20that%20fat%20and%20the%20little%20amount%20that%20will%20end%20up%20crisping%20up%20the%20duck%20is%20good%20for%20you!%20You%20see,%20%E2%80%9Cconfit%E2%80%9D%20(pronounced%20%E2%80%9Cconfee%E2%80%9D)%20is%20a%20french%20way%20of%20cooking%20and%20preserving%20meat%20in%20it%E2%80%99s%20own%20fat%20and%20was%20used%20hundreds%20of%20years%20ago%20before%20refrigeration%20was%20available.%20I%20have%20seen%20recipes%20for%20tomato%20confit,%20pumpkin%20confit,%20you%20name%20it%20but%20all%20of%20those%20things%20are%20a%20misuse%20of%20the%20original%20meaning%20of%20the%20word.%3C/p%3E%3Cp%3EBack%20to%20the%20recipe.%20Cook%20the%20duck%20in%20the%20oven%20at%20250F/120C%20for%202%20hours.%20At%20the%20end%20of%20it%20your%20meat%20should%20be%20falling%20off%20the%20bone%20tender%20and%20juicy%20(and%20will%20NOT%20look%20appetising)%20but%20it%E2%80%99s%20not%20done%20yet!%3C/p%3E%3Cp%3EWith%20a%20pair%20of%20tongs%20take%20your%20duck%20legs%20out%20of%20the%20dish%20and%20pat%20the%20excess%20fat%20with%20paper%20towel.%20The%20last%20step%20is%20roasting%20your%20duck%20legs%20with%20potatoes.%20Arrange%20the%20duck%20in%20a%20roasting%20pan%20on%20top%20of%20sliced%20garlic%20cloves%20with%20thickly%20sliced%20potatoes,%20brush%20a%20bit%20of%20that%20duck%20fat%20on%20your%20potatoes,%20trust%20me%20nothing%20works%20better%20on%20them,%20sprinkle%20with%20additional%20thyme,%20salt%20and%20pepper.%20Roast%20at%20400F/200C%20for%2030%20minutes%20or%20until%20crispy.%20(Alternatively,%20you%20can%20pre-boil%20your%20potatoes%20to%20make%20sure%20they%20cook%20evenly%20at%20the%20same%20time%20as%20duck%20but%20I%20didn%E2%80%99t.)%3C/p%3E%3Cp%3EThis%20recipe%20is%20a%20real%20gem,%20so%20simple%20to%20execute%20with%20very%20few%20ingredients.%20It%20produced%20absolutely%20matchless%20results%20%E2%80%93%20tender%20and%20delicate%20duck%20meat%20with%20crispy%20full%20of%20flavour%20skin.%20I%20have%20to%20admit%20I%20am%20glad%20that%20the%20first%20time%20I%20tried%20this%20delicacy%20was%20in%20a%20restaurant%20and%20I%20had%20no%20idea%20how%20it%20was%20cooked.%20Once%20I%20experienced%20the%20heavenly%20taste%20of%20old%20French%20country%20I%20was%20determined%20to%20do%20anything%20to%20have%20it%20again.%20I%20can%E2%80%99t%20say%20enough%20to%20urge%20you%20to%20run%20to%20your%20local%20supermarket,%20butcher,%20duck%20farmer/friend%20or%20whatever%20place%20you%20get%20your%20food%20from%20and%20buy%20a%20few%20legs%20(the%20cheapest%20and%20tastiest%20part%20of%20the%20bird)%20to%20roast.%20You%20won%E2%80%99t%20regret.%20C%E2%80%99est%20magnifique!%3C/p%3E%3Cp%3ENote:%20The%20recipe%20was%20adapted%20from%20%E2%80%9CJamie%20Does%20France%E2%80%9D%20by%20Jamie%20Oliver%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}