The DUCK CONFIT Recipe for beginners 

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IT'S THE TIME TO HOST A PICNIC? THEN TREAT YOUR LITTLE FAMILY OR YOUR FRIENDS WITH A HOMEMADE TERRINE THAT WILL TRUST GREAT GOURMETS: A REAL DUCK CONFIT WITH WHOLE DUCK LEGS!

INGREDIENTS:

• 1 whole duck or duck thighs (if you only have thighs, buy additional duck fat).
• Spices (coriander, nutmeg)
• Herbs (thyme, rosemary, bay leaf)
• Salt and pepper

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How to prepare:

1. Pluck, gut and clean the duck, or failing that, take only duck legs.
   
   
2. Trim your nails, feet and neck (can be used for roulettes). Cut the duck lengthwise and remove the meat from the meat. Remove the duck fat from the back, leave and divide into four parts.
   
   
3. In this mixture, prepare a mixture of salt, pepper, spices, chopped greens and roasted pieces of duck.
   
   
4. Wrap it in plastic wrap and leave as is.
   
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5. Dissolve duck fat in a small amount of water. Remove the film from the lid and clean the salt covering the area before placing it on top of the melted fat.
   
   
6. Cook the ducks over low heat for 30-60 minutes, until the game is easily in the meat (pink liquid should not flow out of the meat).
   
   
7. Immediately place the piece and place it as much as possible in a bowl of Le Parfait Super or Le Parfait Familia Wiss, cover with fat up to 2 cm from the edge. Immediately seal and sterilize (heat treatment) at 100 ° C for 2 hours.

The story of the canard confit:

Duck confit is a specialty from the southwest of France. The method of force-feeding ducks has been around since ancient times. The question that arose was the conservation of the duck. Indeed, in the absence of new technologies available to us today and which allow us to keep our meats fresh for a long time, it was necessary to show engineering to preserve duck meat. For weeks or even months. So this is when the duck confit appeared and therefore the preservation of the meat thanks to the duck fat.

The meat, once cooked, was therefore covered with fat to block the air and stored with salt to absorb all the water. This way the meat did not lose its taste and could be stored for months.

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It is impossible to believe that in the past, confit was seen as a food eaten by peasants during major works, so much it is appreciated and considered today as a high-quality dish. Yet, just like today, in the past the generous and tasty portions, enjoyed hot or cold were the delight of the ancient people.

In the South-West, it is in Gascony that it has made its way, a region where we find animals raised for confit: geese and ducks.

Nowadays, preparing duck confit has spread throughout France. Our producers produce and done mainly canned or vacuum packed. Throughout the South-West region, this is a tradition.

 You will understand, duck confit is very coveted in our regions of France. This preparation technique is an integral part of the French gastronomic heritage that must be maintained. 

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Our ancestral French traditions and techniques are models of gastronomy, the cooking of foie gras and duck confit are perfect examples.