Aug 25, 2021
[Of course, we make in-house. Of course. Now we're adding the duck essence from our confit duck. So, that's all of the gelatins that come out of the duck, out of the bone, out of the joints?]
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[Of course, we make in-house. Of course. Now we're adding the duck essence from our confit duck. So, that's all of the gelatins that come out of the duck, out of the bone, out of the joints?]
Confit Duck
Confit Duck, or Confit de Canard, a classic of Southwestern France cuisine, is maybe the epitome of comfort food. Flavourful duck meat slowly simmered in duck or goose fat in the oven for a few hours, what could be more indulgent? It has often been the birthday meal of choice of my Dad -who was born in December and is really fond of it! We’d buy the characteristic large, tall cans with the precious confit kept in white fat. I had no idea it was rather simple to prepare, you just need a bit of time! So, when these whole duck legs were half-priced at the store, I knew I had to endeavour it! Now, I know what we shall make next time we celebrate Dad’s birthday together! In the meantime, it makes a delicious Sunday Lunch, even more so with a side of French rugby -whether Top 14 matches or Les Bleus Six Nations games!
Ingredients (serves 2):
1/2 teaspoon Graines à Roussir
3 juniper berries
1/4 teaspoon fleur de sel or sea salt flakes
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 garlic clove
2 (350-gram/12.35-ounce) duck legs
370 grams/13 ounces Goose Fat
The day before, toast Graines à Roussir in a small pan over a medium flame, until fragrant. Remove from the heat and spoon into a mortar. Add juniper berries, fleur de sel, black pepper, dried thyme and rosemary, and crush with the pestle, grinding until well-mixed. Peel garlic clove and add to the mortar. Crush into the spices and herbs until you have a sort of paste.
Pat duck legs dry with paper towels and thoroughly massage aromatic rub all over them, insisting on the flesh. Place duck legs into a dish, cover with cling film, and store in the refrigerator overnight.
The next day, preheat oven to 150°C/300°F.
Melt Goose Fat in a large Dutch oven, over a low flame. Once melted remove from the heat; let stand, 5 minutes.
Retrieve marinated duck legs from the refrigerator. Gently pat dry with paper towels to remove moisture but not the rub. Then, plunge duck legs into Goose Fat so that they are submerged. Cover with the lid, and place in the middle of the oven. Cook, at 150°C/300°F, about two and a half hours; the flesh must practically fall off the bones.*
To serve, heat a large heavy-bottom skillet over medium-high heat. Carefully remove confit duck legs from the Dutch oven, and place skin-side down onto the hot skillet. Cook, a couple of minutes.
Serve Confit Duck hot, with a Gratin Dauphinois. It pairs particularly well with a good Sauternes (served chilled).
Paris - What to eat
What to eat in Paris. #paris #food #eat
What to eat in Paris?? There are so many options, but this is our top three;
Moules (with frites)
Yum! White wine, onions, mussel and chips, favourite!
2. Confit duck leg
Ohhhhhh, yes, yes, a thousand times yes! All of the yummmmm
3. Onion Soup
The rich deliciousness topped with cheese and bread! What more could you ask for!
View On WordPress
Paris - What to eat
#paris and #food
What to eat in Paris?? There are so many options, but this is our top three;
Moules (with frites)
Yum! White wine, onions, mussel and chips, favourite!
2. Confit duck leg
Ohhhhhh, yes, yes, a thousand times yes! All of the yummmmm
3. Onion Soup
The rich deliciousness topped with cheese and bread! What more could you ask for!
View On WordPress
Paris - What to eat
Paris – What to eat
What to eat in Paris?? There are so many options, but this is our top three;
Moules (with frites)
Yum! White wine, onions, mussel and chips, favourite!
2. Confit duck leg
Ohhhhhh, yes, yes, a thousand times yes! All of the yummmmm
3. Onion Soup
The rich deliciousness topped with cheese and bread! What more could you ask for!
View On WordPress
Duck Leg Confit.
3-Day Cassoulet
PM24; Melbourne CBD.
PM24 24 Russell Street Melbourne CBD
confit duck, saute mushrooms, frisee salad, poached egg // pm24 charcuterie
I recalled the duck confit being quite sensational when I was last at PM24. Relegated as an entree this time, I wanted more as the duck was gorgeously crisp yet tender, with a runny yolk & gratings of cheese.
rotisserie chicken, lechefrite sautees potatoes // three point rack of lamb // steak frites - 280g sirloin // shellfish boudin blanc & scallop - cheese & potato puree, sorrel vinaigrette
Plump scallops perched atop the boudin blanc, with creamy potato.
degustation plate
Bistro Vue may very well be my favourite French restaurant in Melbourne, but PM24 does French remarkably well.