I know it it is not the best for cholesterol but confit of duck is just oh so satisfying on the palate and it is not difficult to make. Having some confit marylands preserved in fat in the refrigerator makes a great standby meal. It is also a must have ingredient for my all time favourite dish, cassoulet. That alone is the perfect reason to set aside a few hours on a rainy afternoon to make confit.
The confit needs at least 5 days in fat to properly develop its flavours. You need to start making it the day before cooking.
Holding the confit in duck or goose fat is a method of preserving as any oxygen is excluded. In France, its country of origin, confit of is kept in a cool cellar but in the much higher ambient temperatures we have in Australia, it needs to be refrigerated.
Ingredients
4 fresh duck marylands
salt
fresh ground black pepper
16 sprigs of fresh thyme
3 jars of duck or goose fat (about 1kg in total)
Method
Generously cover each maryland with salt and black pepper on both sides.
Scatter half the thyme in the base of a ceramic dish that can hold the marylands in a single layer.
Place the duck pieces in the dish and scatter with the remaining thyme.
Cover with cling wrap and refrigerate overnight.
Next day set your oven to 140C.
With a paper towel, wipe each maryland to remove excess salt, pepper and most of the thyme.
Place a heavy wide bottomed and lidded casserole dish suitable for the oven over medium heat.
Add 2 tablespoons of the duck or goose fat and when hot add 2 marylands, fat side down and fry until golden.
Turn the pieces over and fry the other side until golden. Remove to a plate and repeat with the other two pieces.
When all four marylands are golden on both sides, return to the casserole and add enough duck or goose fat to fully cover the duck.
Place the lid on the casserole and put it in the oven and cook for 2 to 2.5 hours until the duck is very tender but still holding on the bone.
Allow to cool slightly in the liquid then gently transfer the confit marylands to a glass or ceramic container around 3 litre capacity. I use a 20cmx20cmx8cm pyrex dish which holds 4 large marylands perfectly.
Pour over the liquid fat until the marylands are fully covered. Allow to cool until the fat solidifies then place the lid on and refrigerate until required.
To Serve
Remove the confit from the refrigerator the night before serving so that the fat softens to allow the required number of marylands to be lifted out. As you do scrape of any excess fat and return it to the confit container for use in the future.
Warm a heavy based frypan over medium heat and gently fry the confit on both sides until warmed through and crisp. Alternatively they can be reheated on a baking tray in a 170C oven.
Serve with duck fat roasted potatoes and green beans or snow peas. Warm confit, stripped off the bone and tossed in a salad with rocket or endive with toasted hazelnuts and a red wine vinegar and olive oil vinaigrette makes a delightful spring or autumn dish.
Comments