Friday, October 30, 2009
Confit de canard
By now I'm sure that my obsession with duck fat is pretty clear. But imagine this: a piece of duck leg, cured with salt, rubbed with garlic and then poached in its own fat for anywhere between 2 and 10 hours. Naturally it's always served with my favorite potatoes, which are roasted with garlic in the fat the leg has been poaching in.
Normally I'm not the kind of person who particularly digs fat. I generally tend to pick it off and leave it somewhere on the side of my plate. But there is something about duck fat that is just so delicious, and it seems to be so characteristic of French cuisine. Now I know that that smell I have been smelling on the streets of Paris when I walk by a bistro, that's duck fat. Just throw some in a pan at home along with a clove of garlic and voila, you too can smell Paris at home.