Duck confit may be one of my favorite dishes. Making my own confit has been a mystery for a long time. Now I've tried to cook it myself, this dish seems even better. Well it's not completely true, what we miss here, is the real obese duck with the fat liver and everything. But confit is still a confit !
Use a lot of duck fat that you can find in cans in some delicatessen store.
Ingrédients
Chicken or duck marylands
2 bay leaves
2 thym branch
A lot of salt
Black pepper
On glass of wine (or any alcohol)
A massive amount of duck fat
3 garlic cloves per maryland
The night before
Salt generously the meat, add the pepper. Put eveything in a container, add the bay leaves and the thym, pour the wine.
Wrap the container with a cling-wrap and store it in the fridge to marinate for 24h.
On D day
Remove the meat from the marinade, rinse out under water to remove the salt.
In a large saucepan, put your meat and cover with the duck fat. Everything should soak in the fat, no exception. Add the garlic cloves unpeeled.
Cover the pan and heat to boil then slow down the heat at the minimum for 1h45-2h-2h30. The fat should softly ripple.
To check if the meat is done, push in a knife, the should should be tender enough to fall apart.
Stop the heat, remove the meat from the fat. Pass the fat through a sieve and put it back in cans for your next confit !
Dégustation
It's ready to eat !
The best match is roasted potatos and a green salad.
Bon appétit !
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