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Monday, August 26, 2013

Baked Confit de Canard


So you went ahead and bought a can of Confit de Canard. Now, what do you do with it?!?

You can click here, click here, and click here.

That is the way I've learned to prepare it from Dad and it is now a family favorite. But today, I thought I'd tweak a little part of the recipe - baking instead of frying. A lot of dishes have turned from frying to baking - Oven-Fried Chicken, Baked Empanadas, Baked French Fries.....so why not Confit de Canard?



Delpeyrat Confit de Canard - tried, tested, and loving it!



Open the can and this is what you see. Pieces of duck confit in hardened duck grease.



To turn the fat into its liquid state, transfer the can in a 50 degrees Celsius preheated oven. Bake slowly until the fat melts. This will help in getting the pieces of duck confit without breaking it apart.



I know someone who prefers to bake the duck confit rather than frying it the way Dad does. I was inspired by her today by transferring the duck confit pieces in a baking dish and baked it in a preheated oven for 25-30 minutes.



As much as possible keep and store the extra duck fat. Potatoes pan-roasted in duck fat is amazing! I'll be posting the recipe soon.



Unfortunately, I thought the baked duck confit was not as good as the fried ones. The skin wasn't crispy and I thought it would be less greasy, but it wasn't.



Lunch is served: Baked Confit de Canard and Pan-Roasted Potatoes

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