The confit de canard is a French speciality very popular throughout France with origins from Gascony (southwest of France). This main is a brilliant dish to have when you have more time for cooking and want a hearty meal. Enjoy making this traditional dish.
Salut mes amis! I hope you're all doing well and are ready for another exceptional French dish and a new lesson! One of the finest French traditional dishes is the confit de canard (duck confit). This dish is made with the whole duck, where different parts of the duck are used for different recipes. The base for this recipe is the process of preservation.
Although this delicacy is popular across France, it is a speciality of Gascony (Southwest of France). The preservation process consists of salt curing the meat and then cooking in its own fat. To prepare a confit, rub the meat with salt, pepper, and sometimes herbs such as thyme, then cover and refrigerate for up to 36 hours.
Before cooking the meat, rinse off the spices, especially the salt from the meat and pat dry. The last step is to cook the meat in the oven at a low temperature. However, in this recipe, the curing stage wasn't as long and I decided to share with you a classic recipe; fried duck legs with a cranberry jus and roasted potatoes.
Préparation: 10 minutes + 2 heures réfrigération
Cuisson: 40 minutes
For: 2 people
Preparation: 10 minutes + 2 hours refrigeration
Cooking: 40 minutes
Ingrédients
- 2 cuisses de canard
- 2 c.à.s de gros sel de mer
- 1 c.à.c de poivre
- thym
- romarin
- huile
- sauce à la canneberge
- pommes de terre et salade verte, à servir
Ingredients
- 2 duck legs
- 2 tbsp coarse sea salt
- 1 tsp pepper
- thyme
- rosemary
- oil
- cranberry sauce
- potatoes and green salad, to serve
Méthode / Method
Mélangez le sel, le poivre et les herbes dans un bol et frottez chaque jambe de canard. Réfrigérez pendant au moins deux heures.
Mix salt, pepper and herbs in a bowl and rub each duck leg. Let them set for at least two hour in the fridge.
Préchauffez le four à 180ºc, versez de l'huile dans une poêle et faites frire les cuisses de canard, côté peau vers le bas, pendant 4-5 minutes, ou jusqu'à ce que la peau brunisse. Retournez-les et faites frire l'autre côté pendant 2 minutes. Cuisinez au four pendant environ 30 minutes.
Preheat the oven to 180ºc, pour some oil into a frying pan and fry the duck legs, skin side down, for 4-5 minutes, or until skin browns. Turn them over and fry the other side for 2 minutes. Cook in oven for about 30 minutes.
Servez avec des pommes de terre au romarin cuites au four et une salade verte.
Serve with oven baked rosemary potatoes and a green salad.
We've come to the conclusion of another delicious traditional French recipe. I hope you'll be trying this recipe and letting me know what you think about it. As per usual, tag The Languages Kitchen on your creations as I'm curious to see your take on this dish.
Now, go ahead and follow today's interesting lesson - the different parts of a day and the meals we normally have during this time. Enjoy!
