Confit de canard
France · Europe
Confit de canard is a duck preparation associated with southwestern France, including the Landes. The meat is salted, then cooked slowly in duck fat until tender. The method is also associated with preserving the cooked meat in fat. Legs and other duck portions can be prepared this way.[1]
Before serving, the cooked duck is reheated and its skin browned in a pan. Potatoes cooked in duck fat with garlic and parsley are one accompaniment. White beans, mashed potatoes, sautéed ceps, roasted root vegetables or green salad can also be served alongside.[1]
References
Sources checked:
- Confit de canard : la recette traditionnelle des Landes — D’Artigues Foie Gras
image credit
Confit de canard Licq-Atherey.jpg
- creator:
- Tangopaso
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Copied from Wikimedia Commons and center-cropped/resized/re-encoded for Gochizu; no other edits.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.