Duck confit is a classic of the french country kitchen, noted not only for its delicious taste but as a great way to preserve duck. Long, slow cooking of the duck pieces in its fat, then cooled popped into jars then covered in duck fat and closed with a lid, the duck will keep for up to a year this way. Come dinner time, simply open the jar, pull out the duck legs and gently heat through in a warm oven, use some of the fat to cook a side dish of duck fat fries, it is no wonder this is called french fast food. Making your duck confit at home is easy but does take a little time as the duck needs seasoning with salt, pepper, thyme, and bay overnight pulls out any moisture from the meat, which is replaced by the fat when cooked. Should you think, this means greasy, fatty duck, no, not at all. Duck fat is unsaturated and brings a tremendous flavor to food and, of course, marries so well with-duckThis recipe is for one pound of duck (2 medium-sized duck legs, on one large farm-raised one), which serves two with plenty of meat if you want to cook and preserve more simply multiply the recipe. For a truly authentic dish, use only duck or goose fat, which is easily sourced online unless you are lucky to have a farm close by.
