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Duck confit

  • k

rreally good version? anywhere? looking for more authentic but any will do even the ones that arrived with a cherry chutney or braised or whatever?

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  1. Do you mean foie gras? Or something cooked differently? I've seen duck confit written on some menus, but have always assumed they mean foie gras.

    2 Replies
    1. re: chica

      Here's what the all-knowing Wikipedia said of the dish:

      Duck confit (French: confit de canard) is a French dish made with duck legs.

      This speciality of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months.

      It is also sold in cans, which can be kept for several years.

      A classic recipe tells to slowly cook the legs in a bit of the fat, and use the rest of the fat to bake some potatoes to go with the legs.

      ~~~~~~~~~

      The only duck confit I've had is up in Napa Valley (and even then it's only a small portion in a salad) -- but good stuff though.

      1. re: chica

        Confit de canard is duck (usually legs, but I make gésiers confits with duck gizzards every year) rubbed with salt and then poached in duck fat. It's put in crocks, fat and all, and topped with more melted fat to cover, then left to cure.

        Traditionally, you crisp the duck in a pan and use the rendered fat to fry potatoes. Gésiers confits are traditionally cooked off and put into salad with tomatoes, bitter lettuces, a very sharp vinaigrette or citronette (which is just a vinaigrette made with lemon juice instead of vinegar), poached-then-fried nubs of bacon called lardons, and the aforementioned duck-fat potatoes.

        You can buy cans of confit de canard at Epicerie Pascal in Newport Beach, and at Monsieur Marcel in the permanent farmers market at 3rd and Fairfax.

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        Monsieur Marcel
        6333 W. 3rd St. AND 3rd St. Arizona at the Promenade, Los Angeles/Santa Monica, CA 90036

      2. Whole Foods sells the legs in the deli section, with the pates. You probably just need to heat them.

        1 Reply
        1. re: George

          I think George is actually referring to duck leg confit. If you want to make your own, which is time-consuming but dead easy, raw duck legs are much cheaper from 99 Ranch or other Asian markets, where they go for about $3.50/lb. Nicole's in South Pas has duck fat for about $14 for a 1-liter tub; good lard (from Latino markets) also works. If you need guidance, go over to the Home Cooking Board and inquire there.

        2. I believe Surfas also sells both prepared confit, and tubs of duck fat should you decide to make your own.

          1. I've had excellent, simple duck confit at Angelique Cafe in downtown. Unfortunately they are only open for lunch or I'd happily go there for dinner sometimes.

            Strangely enough, the duck confit you can order online through Amazon is also really good. It is very simple to make - I just pull out the legs and stick them in the convection oven or on the grill until they are hot. They come fully cooked.

            1. sorry i'm not that great a cook so basically looking for restaurant recs. thanks.

              but angelique sounds good.

              1 Reply
              1. re: kevin

                It's so easy anyone could do it, but I hear you—so to go with my "buy the confit at Epicerie Pascal", you can also have the duck confit at Tradition by Pascal.

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                Tradition by Pascal
                1000 Bristol St N, Newport Beach, CA 92660