confit+de+conard

= Confit de Canard = Confit de canard is a French dish traditionally made using the whole duck. This dish is made all around France but is a profession of Gascony. Duck confit is also another original ingredient in cassoulet, which is a slow cooked casserole. This dish is a method of preserving duck, goose, pork and other meats, created in France before the refrigerator was invented. This dish is now known as one of France’s finest dishes.

There are a few steps to preparing confit de canard. Start by curing the meat with salt and other spices, then toss the duck meat into a bowl and seal them in the refrigerator for 18-24 hours. Sometime while the duck is marinating, remove the excess fat from the duck that is not being used, set a saucepan on low to medium heat and render the fat. When the fat turns into a liquid Immediately chill it until it becomes a solid. After 24 hours rinse the duck legs under water and put into large pot along with the duck fat and garlic cloves for extra flavor. Continue cooking the duck and fat in the temperature ranges of 192-210 degrees Fahrenheit. The meat is done when it’s completely tender and easily punctured. Let the duck cool off in the fat for an hour before serving.

A highly recommended restaurant is Chez Dumonet, a bistro with honest French cooking located in Paris. Another restaurant that serves this fine dish is La Bastoche, located in Bastille. Hopefully this cuisine will be available to try on our trip!