“Bought your confit duck at the Cider Festival in Faversham, Kent. What a fantastic taste of duck. This is so simple and easy to use, prepared it on the BBQ, it was out of this world. Congratulations on this idea. Best regards.”
Kirby, KDD Construction, Kent, UK
What is confit duck? Simply, duck legs including the thigh portion that have been marinaded in herbs & spices for 36 hours, then slowly roasted for up to ten hours in duck fat (what confit means) until the meat falls off the bone.
The confit duck is then placed in a tin, covered with more duck fat which acts as a preservative and keeps the meat meltingly moist. The tin which is just under 1.5 kilos is then sealed and has a shelf life of up to 3 amazing years.
The flavourful duck fat from the confit duck may also be used in many other ways. Use for fry-ups, stir-frys, sautéed vegetables including garlic mushrooms, savoury toasts, scrambled eggs or omelettes. You can even us as an addition to short-crust pastry for tarts and quiches.
Already prepared, all you need do is pop it into piping hot oven, a really hot grill or on the bbq in a foil tray with holes for about 15/20 mins to crispy up the skin. Remove and serve for the most delicious meals.
Why don’t you take out taste test challenge? Can something this tasty really come out of a tin?
A classic recipe is to fry or grill the confit duck legs in some of the duck fat until they are golden brown and crispy, then use more of the duck fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit de canard/confit duck is called pommes de terre à la sarladaise.
Each and every mouthful of our confit duck packs a sensational taste explosion.