Duck Confit - FineCooking.com

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Duck Confit

By Fine Cooking Editors, editor

December 29th, 2009

by: Melissa Pellegrino and Samantha Seneviratne

To make an authentic cassoulet, you need to make your own duck confit. The recipe will leave you with four extra legs. The tender leg meat lends itself to countless preparations (though it’s perfect just shredded and served on a piece of toast with a sprinkle of salt). Here are a few other ideas:

Macaroni and Cheese with Duck Confit
Make the Macaroni and Cheese using shredded duck confit in place of the pulled pork.

Duck Confit Hash
Cook a chopped onion in some olive oil and butter. Add diced potatoes, parsnips, and carrots and cook until browned and tender. Add shredded duck confit and cook until heated through. Serve topped with a poached egg.

Quick Duck Ragout
Cook some chopped carrots, onions, celery, and garlic in a little olive oil until softened. Add some canned crushed tomatoes, cover, and simmer until thickened. Stir in shredded duck confit and serve over pasta.

Duck Confit Salad
Toss fresh mâche, halved red seedless grapes, and some shredded duck confit. Drizzle with a balsamic vinaigrette and top with chopped candied walnuts.

Duck Tacos
Toss shredded duck confit with chopped green cabbage and a curry-lime

posted in: Blogs, cassoulet, duck confit
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