Master the Technique: Duck Confit - FineCooking.com

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Master the Technique: Duck Confit

Duck, roasted potatoes, grainy mustard and a glass of Médoc. What more could you ask for?

Duck, roasted potatoes, grainy mustard and a glass of Médoc. What more could you ask for?

  • Duck, roasted potatoes, grainy mustard and a glass of Médoc. What more could you ask for?
  • Confit de Canard

By Alex Tillotson, contributor

January 20th, 2013

Duck Confit. Those two words are music to my ears. There isn't a single thing not to love about a perfectly-cooked leg of duck. Crispy skin, unctuous meat, rich flavor. It's the thing dreams are made of. 

Mimi Thorisson of the blog Manger is well aware of this. Her heritage lies partly in France and partly in China and although she's traveled the world, for the moment she's settled down in the Médoc, France with her family and 14 dogs. She spends her time crafting beautiful food for her friends, family and readers while her husband shoots all the gorgeous photos. 

Her recipe for duck confit couldn't be simpler. A few duck legs, some fleur de sel, a good amount of duck fat, then potatoes, garlic and herbs and you're off to an incredible start. The trick is to generously season the duck legs with the salt and allow them to sit overnight. This draws out some of the moisture and eventually makes for the crispiest skin in the land.

Don't be afraid of cooking duck in your own home. Just because it seems like the stuff of dreams, doesn't mean that your dream can't someday come true.

posted in: Blogs, potatoes, herbs, duck, confit, duck legs, duck fat
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