Duck Confit: Why I Love It

Duck Confit: Why I Love It

Have I told you how much I love duck confit? It’s available most often as a great winter dish, but I love eating it all year round and just about anytime I find it on a menu.

Crispy at the same time it is soft and tender, duck confit is also earthy and meaty at the same time it is sweet.

A confit, simply defined, is ingredients cooked to soft loveliness: it could be onions or potatoes in olive oil,  shrimp in butter, or duck legs in goose fat.

Here in the region, many restaurants do nice confit. The Bauer Kitchen serves hoisin-glazed confit duck wings, while Elixir Bistro in Cambridge (downtown Galt) has prepared it too, as pictured above.

Confit can be described as one of those dishes that is both the method of preparation and the dish itself. Centuries ago, cooks learned that they could preserve cooked meat under a luscious layer of fat that gave them an airtight seal.

With that technique, the French gave us confit d’oie, goose, but we see it most commonly here as the duck confit I’ve mentioned. And modern versions, with the duck legs cooked slowly in a fat, are then submerged in duck or goose fat and are refrigerated. The cooked leg is then pulled from its swaddling in the fat bath and is seared to crisp, lovely perfection. Delicious.

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