[CH] Confit
Shantihhh@aol.com
Mon, 21 Dec 1998 22:06:46 EST
<<what is a Confit duck??
Judy "MsChile" Howle >>
Dear Judy,
It is a preserved duck that is used for Rillette and Cassoulet. Cassoulet is
a lovely dish of flageolets (dry French beans), sausage, Confit, lamb, etc.,
with a crunchy bread crumb topping. Very rich!!! It is traditional in the
South of France. It is so wonderful one of those foods that doesn't need any
chiles as the flavor is rich and balanced and like no other. Great cold
weather food and simply heaven with a hearty earthy wind say a Bordeaux, Cotes
de Rhone or Zinfandel. I am making the Confit for Cassoulet for Christmas Eve
and Rillette for an appetizer snack while opening presents. Then Christmas
dinner we will start with a Hot Terrine of Scallops la Maree with Chardonnay
Sauce. This seafood terrine of scallops is quite lovely as well as tasty.
Then we'll have a Beef Wellington in Pate Brissé w/foie grois, French green
beans with wild mushrooms sauced in marscopone, Mashed Wasabi red potatoes,
etc. I guess no chiles this meal as sometimes the balance of subtleties wins
out.
Mary-Anne ---yes I am a foodie as well as a ChileHead and a card carrying
member of ZAP (Zinfandel Advocates and Producers)
DUCK CONFIT (Confit de Canard)
4 duck leg portions with thighs attached, excess fat trimmed and reserved
(about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil (or rendered duck fat is best)
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon
of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and
sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions,
flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a
glass or plastic container. Top with the sandwiched leg portions. Sprinkle
with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12
hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme,
and duck fat and reserve. Rinse the duck with cool water, rubbing off some of
the salt and pepper. Pat dry with paper towels. This is a very important step
or the duck will be unbearably salty.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an
enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the
duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14
hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from
the bones and place it in a stoneware container. I usually leave the meat on
the bones for Cassoulet. Cover the meat with strained fat, making a 1-inch
layer above the meat. The duck Confit can be stored in the refrigerator for a
long time as the duck is sealed under the fat
The excess oil can be stored in an airtight container in the refrigerator and
used like butter for cooking. The tinge of duck taste in the oil is wonderful
and I use the oil to roast potatoes, cook green beans, and pan-fry veal.
Interestingly enough duck fat has less saturated fats than butter!!!!
DUCK RILLETTE
1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the Confit
1 tablespoon Cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon salt (optional)
2 tablespoons fat, reserved from the Confit
Combine all of the ingredients, except fat, in the bowl of an electric mixer
fitted with a dough hook. Beat at medium speed for about 1 minute, or until
everything is well mixed. Or use a food processor, taking care not to puree
the mixture or let it turn into a paste. The texture should be like finely
chopped meat.
Use immediately or place in an airtight container, drizzle some of the
reserved fat over the top, and store in the refrigerator for up to 2 weeks or
more. It freezes well if there's any left. Smear on a wonderful baguette and
eat along with Cornichons. (Maille brand is best)