Duck confit, roasted potatoes, yam, sunchokes, tomatoes and endives with prosciutto and gruyere.

CONFIT: Confit of goose (confit d’oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat (never to exceed 85°C/185°F), in which it is then preserved by allowing it to cool and storing it in the fat.

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4 beautiful duck legs plus a large bag of goose fat cost me $4. I love Bulgaria! Salted and herbed with oregano, thyme and rosemary overnight then slowly cooked the legs in goose fat skin side up for about an hour at very low heat. Bring to room temperature then store them in freezer bags and freeze. When you are ready to eat them, defrost, fry skin side down until crispy (5 minutes) then place in the oven for another 5-8 minutes.

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