Duck Confit
Gascony — Mother recipe · en it
Duck confit is a traditional Gascon dish, sweet and flavorful, perfect for a winter lunch.
📷 Daderot — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 21600 min cottura · 4 porzioni · difficile
Ingredients
- 4 ducks, with skin
- 2 liters of olive oil
- 1 onion, sliced
- 200 grams of carrot, cut into pieces
- 200 grams of celery, cut into pieces
- 200 grams of bay leaf
- 100 grams of rosemary
- salt and pepper to taste
Method
- Clean and dry the ducks thoroughly, remove the heads and feet.
- In a large pot, mix the olive oil, garlic, onion, carrots, celery, rosemary, and bay leaf. Bring to a boil.
- Place the ducks in the herb and oil mixture, ensuring they are fully submerged.
- Cover the pot and cook on low heat for 6 hours or until the meat is fully cooked and tender.
- Drain the ducks, let them cool, and then immerse them in their fat for 24 hours before serving.
- Serve immediately with sweet potatoes or toasted bread.
The story
Duck confit is a traditional French dish from Gascony that dates back to when farmers preserved ducks using their own fat. Historically, confit was prepared in the fall to be eaten during winter.
Community variants (0)
No variants yet: propose the first one!