Duck Confit
 

Can anyone help me out with a simple duck confit recipe please? Rick Stein’s with braised red cabbage on BBC looked OK but I want to make it easier using pre-confied duck legs which are readily available in supermarkets.

Re: Duck Confit
 

Not quite sure what you are after.

"Easy" duck confit recipe with pre-confit duck legs. Do you want to know how to cook them or make them from scratch?

The bought ones just need cooking in a hot sauté pan or oven until they are crisp. Serve with Sarladaise potatoes - ie cooked in duck fat with garlic and parsley. I'll send you a recipe if you need one.

I have made duck confit from scratch but that was back in the UK. Far too much faff when you can get them ready done.

Let me know if I can help further.

Re: Duck Confit
 

If you're after making it from scratch there's plenty of complicated recipes but this is an easy one: Easy Duck Confit Recipe | SimplyRecipes.com

Re: Duck Confit
 

grannybunz. Thank you for the information

I wanted to cook the duck legs without using extra fat, grease or oil. I prefer a healthier option. Would slow cooking in a casserole with perhaps chicken stock work? I don’t want to fry if possible.
I haven’t looked closely yet but are duck confit purchased from the supermarkets uncooked?:unsure:

Basically, I want to cook them with as little fuss and mess as possible.

Nectarine, thanks for the link.

Re: Duck Confit
 

Quite honestly confit is not a low fat option, however you cook it because it is made by immersing it in duck fat. If you cook it in a non-stick frying pan without anything added you can pour off the fat as it comes out.

The ones you buy are cooked, in the fat and with seasoning but you still need to heat them through otherwise the surrounding fat would not make for pleasant eating. I have done this in a water bath, skimming off the fat as it came to the surface, then stripped off the meat and made it into a Parmentier ie topped with potatoes.

Re: Duck Confit
 

Thanks, just what I'm after:thumbup: Do you have a recipe?

What is the normal simmering time?

Re: Duck Confit
 

Just until the fat melts.

I'll post a recipe later.

Re: Duck Confit
 

If you are watching your centimes. then the large tins at LIDL are a good buy.

I have used them for Cassoulet. but now I just leave out the duck and use just the pork and the Toulouse sausages,

Incidentally, Intermarche now sell Toulouse sausage in a 1kg ring(like Cumberland sausage) foar about 6 euros

Re: Duck Confit
 

Toulouse sausage. Fabulous. I just love 'em.

Re: Duck Confit
 

As long "pardon the pun" as they are not burnt... Some folk struggle with cooking sausages like that. Not me mind.:p

Re: Duck Confit
 

Thanks,I'll look in at Lidl. BTW, I do watch my Centimes; however I am more concerned about my centimeter’s these days;)

Re: Duck Confit
 

Thanks for all your replies.

I found a dead easy recipe on French Cooking for Dummies if anyone is intersted.

Duck parmentier recipe - French Cooking for Dummies

Re: Duck Confit
 

grannyb proposed duck parmentier (but without cheese) in #5 ;)
Miam....

Re: Duck Confit
 

Yes she did but unfortunately for me she did not send the recipe as promised in post #7:p

Re: Duck Confit
 

Ooops, missed that Post!:o
But since a Parmentier (did you all know that it was Mr. Parmentier who introduced spuds to France?) is usually made with left-over meat, it's a bit of a pity to reduce duck confit so quickly to a left-over dish. Served with Sarladais potatoes as gb suggested earlier, is perfect!
In any case,
Miam!:angel: