About the Recipe
Confit translates into preserved, the process is a lot simpler than what one would think and is not an intimidating technique.
Basically it is meat poached in fat and preserved in the same fat it was poached in.
In olden times it was required and a necessity preserve and cook meat in such away, as fridges were not available, but in today’s time it has become an integral part of food and cuisine.
The end result is far more superior than any convenience bought in product.
We use duck confit in many applications ranging from spring-rolls to terrines when we do confit it is made in huge quantities as we leave it in the fat, preserving it for a later use.
The longer the meat is left in the fat the tastier it becomes.
Ingredients
Duck Confit
30 g rock salt
1 tbsp crushed black peppercorns
4 cloves garlic, peeled and sliced thinly or crushed
2–3 bay leaves, crushed
4 sprigs thyme, picked
1 orange rind (optional)
800 g duck fat
Bean Cassoulet
50 g butter beans
50 g black soya beans
50 g flageolet, dried
50 g sugar beans
50 g mung beans
All soaked separately overnight.
100 g sliced or chopped onions
3 garlic cloves
100 g streaky bacon or pancetta, cut into pieces
Bay leaf to taste (1–2–3)
4 sprigs thyme
800 ml chicken stock
Black pepper to taste
Salt to taste
1 small bunch parsley, roughly chopped
Preparation
Duck Confit
In a tray, distribute half the ingredients.
Place the legs on the salt, fat side facing down.
Distribute the remaining salt mix on top of the duck.
Leave to marinate, covered, for 8–12 hours.
Wash off the salt and dry with paper towel.
Place the duck legs in a saucepan or an oven dish.
Cover with the duck fat and cook for 4–6 hours in a preheated oven (82–92°C). It can cook longer if required.
Ensure that you do not go over the set temperature; the fat must be kept under a simmer.
If you are not using the duck immediately, leave it in the fat until required.
Remove the duck when required.
Place in a pan and fry; no need to add other oil. It should take about 5 minutes, depending on the size.
Finish in the oven if needed.
It is important to remember the fat on the duck must be crispy.
Drizzle with a little red wine vinegar before serving.
Bean Cassoulet
Simmer the beans in chicken stock on a very low simmer until tender
Strain.
Reduce stock by half.
Sauté onions add bacon sauté.
Add seasonings.
Add beans
Add reduced stock
Taste and season.
Drizzle with extra virgin olive oil
Add parsley
To serve
In a soup bowl, spoon the beans.Mashed potato or sautéed potato on the plate.Place the duck leg on top.Serve.
Other alternatives
Add 2–3 cloves in the curing process.Add 2 dried star anise to the curing process.Add some grated ginger.Use the fat to fry potatoes.
Do not cook in too hot an oven or at too high a temperature, as the meat will be tough and stringy.
How to render fat
Makes 500 ml.
1 kg duck fat1–2 cups water
Place in a heavy-bottomed pot.Set on a low heat and do not boil rapidly, as it will burn. The water will evaporate and leave the rendered fat behind.
Strain while hot.
Set aside until needed.