Duck Confit

Canned duck confit is a really great substitute if you don’t have time/means to make it yourself.  It’s easier and quality isn’t compromised when getting canned duck confit.

When we were traipsing around France last summer, we visited my old host family and went back to the wonderful shop in Samatan, that my host mom took me to over 10 years ago, and re-stocked on pâté de campagne, foie gras, duck confit and gésiers de canard and we enjoyed the foie gras and duck confit for Trav’s birthday.

Ingredients:

• 1 can of duck confit (ours had 2)
• sheet pan or fry pan
• clean, empty jar with lid

Recipe:

(makes 2 servings)

• Open the can and gently take out the ducks, draining off the fat back into the can.  In a clean jar, pour the duck fat and store in the freezer.  Don’t let that delicious fat go to waste! You can use it later for duck fat french fries, substitute it for butter or oil when cooking, or use it in the lentilles du Puy instead of olive oil!
• Preheat the broiler to high.  Place the ducks on the sheet pan and broil for 3-5 minutes or until the skin is crispy.  You can also do this on the stove.  Heat a pan, and place the ducks skin side down and fry about 2-3 minutes.  Try to drain off as much of the duck fat as you can and be careful of all the hot fat splatter!

• Serve with the lentilles du Puy and some sautéed watercress (in a pan, heat some olive oil, saute for a few minutes, s&p, and add a small squeeze of lemon)

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