How to cook/serve Confit de Canard?
I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert? I'm thinking of Foie Gras as entrée.
Best Answer
Usually it is removed from the fat, and warmed in an oven. The exact instructions will probably be on the tin, but from memory I think it was about 15 mins @ 180c, as you only really need to warm them through and remove the excess fat.
We have always served it with potatoes roast in some of the fat from the tin. Usually par-boiled, minced garlic added, then shaken in the boiling pan (with a lid on) to mix the garlic in and to rough up the edges so you get some nice crispy bits, then put into a hot tray of duck fat (go on be generous with the fat, it's delicious) and into a hot oven till crispy.
You could also serve it with dauphinoise potatoes, which would also be great.
Accompanied by french beans or broccoli or some other green veg, and some crusty French bread to mop up the fat with. mmmm. Makes me want to go and get my tin out of the cupboard for tonight.
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How do you cook precooked duck confit?
4: To Reheat When you're ready to use your duck confit, remove it from the refrigerator and let the fat soften for several hours at room temperature. Preheat the oven to 425 degrees. Place the duck leg(s) in an ovenproof pan and heat for 15 to 20 minutes or until the meat is warmed through and skin is crisp.How do you reheat confit de canard?
Put them on a baking tray in a medium oven for 15 minutes. The intention here is rather to warm the confit de canard and remove the excess fat, than to cook it further. Don't cook longer - it is hard to destroy confit de canard, but over-cooking can do it. That's it, ready.How do you cook a confit?
Confit is a method of cooking food in fat, oil or a water syrup at a low temperature. Confit cooking is not deep frying since it is done at temperatures around 93C or 200F and sometimes lower. Deep frying typically takes place at temperatures between 325 (163\xb0C) and 450\xb0F (232\xb0C).What do you serve with confit de canard?
If you thought Duck Confit on its own would already exceed your week's intake of calories, the dish is traditionally served with pommes de terre \xe0 la Sarladaise, which are slices of potatoes cooked in duck fat (thick coin-sized French fries). If you are going to indulge, you may as well do it properly.More answers regarding how to cook/serve Confit de Canard?
Answer 2
I fry them. Face down for about half an hour, medium heat. You can cook rostis in the duck fat. Makes the top go crisp. Good with a simple green salad and a good burgundy :)
Answer 3
How about a cassoulet? Duck confit is a traditional ingredient.
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