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What makes duck confit a confit?

It's confusing. I order duck confit but it just seems like a tasty roasted duck leg. But you can also buy duck confit it in a can.

What gives?

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  1. Confit de canard is slow-cooked while completely covered in duck or goose fat. It produces meltingly rich, falling-off-the-bone tender meat. Simply roasting a duck won't get the same results.

    Typically the leg is finished by searing it in a hot pan to crisp up the skin.

    More details are on this recent post: http://chowhound.chow.com/topics/578100

    1. Like many other foods (think salted, smoked) confit is intended to be a means of preserving. Cooking the duck in fat and then allowing it to cool and solidify seals the meat in fat and preserves it. The wonderful taste is a bonus.

      1. awesome thanks for clearing that up. So i guess the canned stuff is the same but without the bone, not that im runnong out to get canned duck.

        8 Replies
        1. re: 2slices

          It should be exactly the same, bone and all. And the good canned confits de canard are quite good. I'm not sure why you're turning your nose up at canned duck. The wonderful taste of the dish is a *result* of the preservation process. Cans or jars, it's where bird confits come from.

          1. re: tmso

            Absolutely, I always bring back a can or two when I return from France.

            1. re: tmso

              Not turning my nose up, but other than caviar and sardines there's not much canned food that gets me excited. I'll have to try it.

              Can you rec a brand, and maybe a place in NY that has it? I'm guessing it'd be a specialty store. Would dean and deluca carry it?

              1. re: 2slices

                I expect so, anyplace that sells foie gras (another product that can be excellent from a can) should carry it. Typically the same French producers offer both. The Rougié line is pretty widely distributed.

                1. re: 2slices

                  On the somewhat recent Spain episode of No Reservations, Anthony Bourdain went to some seaside village north of Barcelona where this family cans extremely good fish and turns it into a luxury item (like $200 a can I think). There are certain items that can be improved by the canning process.

                  1. re: 2slices

                    http://www.dartagnan.com/search.asp?c...

                    D'Artagnan is a reliable source for foie gras, pates, sausages, smoked delicacies, organic game and poultry.

                    1. re: 2slices

                      Wow, you should really open your mind when it comes to cans and jars! Olives, pickled peppers, pâté, Italian tuna, tomatoes for the winter, cestnut paste, harissa, fermented black beans ... that's a quick report on the cans in my cupboard. I would normally also have confit de canard and cassoulet but ... well, I ate them :-)