Confit again

This time Sainsbury's had ducks at half-price. We cooked two en confit. For details see eclectic recipes.

Ingredients

2 ducks

salt, pepper

duck fat or fine lard

Bone the ducks (leave the leg and wing bones in). Season liberally with salt and pepper and leave to cure for 48 hours.

Poach the ducks slowly for a couple of hours, submerged in the protective fat. Keep them, refrigerated, safely buried in the solidified fat, for a week or two.

Warm the pot gently until the fat is liquid. Tenderly remove the ducks to a baking tray letting the fat drain off. Bake 20-30 minutes in a hot oven, until the skin is crisp and brown. The trick is to do this quickly so the duck is (relatively) fat-free, while still moist and succulent.

Serve with peas and artichokes.

Confit de Canard

Tesco has a special on duck legs: four legs for £3!

The recipe for Confit de Canard is simple. Here is a brief outline:

Rub the flesh and skin of each leg with a dry marinade of salt, herbs and spices. Leave covered in a cool place for 24-48 hours.

Sear the duck in a hot oven until nicely brown, then pack it in a casserole. Bake in its own fat, long and slow. The confit, cooled in the fat, can be kept for several days, or used immediately.

To serve, remove the meat from the fat, and brown briefly in a hot oven. The skin will be crisp and brown; the flesh tender, rich and succulent.