Confit duck...

"Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food and is a speciality of southwestern France." - by

You can store duck prepared this way simply by placing in a pudding bowl, covering in with the fat and keeping in the fridge - it has to be cover in fat to keep for weeks. The fat used to make confit can be reused over and over, the flavours will improve each time.

How to make it...

- 2 duck legs and thigh joints
- 1 small bunch thyme
- 1 rosemary branch
- 6 cumin seeds
- 4 coriander seeds
- 3 juniper berries
- 2 garlic cloves, sliced
- salt
- 2 bay leaves
- 1 teaspoon black peppercorns
- about 500 g duck or goose fat

Day before cooking toast cumin and coriander seeds and crush them slightly. Mix crushed seeds, with juniper berries, sliced garlic and salt. Rub the mixture over the duck, scatter with thyme and rosemary and leave for 24 hours.
Next day wipe the duck with kitchen paper - DO NOT wash. (Salt extracts water from the meat and you don't want to put the water in again by washing it! The water will be replaced by fat during slow cooking - that's a whole idea of confit).
Put the duck in a cast-iron casserole and cover with goose or duck fat. Add bay leaves and peppercorns. Preheat the oven to 150 C and put the duck in. Raise temperature by 20 C every 15 minutes for 45 minutes, then reduce at the same rate for further 45 minutes. If you don't have a time to look at it - cook whole at 170 C for 1 hour 30 minutes.


Meat confit