Confit De Canard – Canned Duck Meat
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 duck (s), (mastiff), cut up
- 500 g fat, (duck fat)
- 1 sprig thyme
- 1 onion (s)
- 1 bunch soup greens
- 2 carnation (s)
- 5 grains pepper
- 2 tablespoon salt, coarse
Print Recipe
Pin Recipe Instructions
- You mainly need duck or goose fat.
- Duck or goose parts. (Fillets, legs or wings as desired or all together) Wash, dry, season with salt. Let rest overnight.
- Let the lard melt in a large saucepan. Add the duck parts and spices. The duck parts must be covered with the fat. Possibly give in more fat.
- Cook for 2 to 3 hours on a low heat. Remove small parts a little earlier.
- Remove the confit from the fat and place in a large stone pot. Cover with the fat and let rest.
- You can keep this confit in the refrigerator for 4-5 days or, as most do here, boil it down.
- And this is how you do it:
- Pour confit into mason jars tightly, cover with fat.
- One calculates: Half of the content of the preserving jar is fat.
- Put the glasses in a saucepan. Cover with water and sterilize at 105 ° for 1 hour
- This confit will keep for several years in a cool, dry place.
- And this is how you prepare confit:
- Remove the fat from the duck parts and heat them up until crispy in a beard pan or in the oven.
- Fried potatoes, which are fried crispy in a little confit fat, are also served.
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