Preserved Duck Confit de Canard Recipe
Trim away topcanadagoose any peripheral fat from the duck and from canadian goose jacket the inside of the cavity, reserving it for rendering. In a large, shallow bowl layer the duck pieces, sprinkling them with the canada goose uk outlet salt and pepper. Add the garlic, cloves, bay leaves and buy canada goose jacket cheap thyme. Cover with plastic wrap and refrigerate 24 Canada Goose Jackets hours, buy canada goose jacket turning the pieces occasionally.
Rinse canada goose uk shop the canada goose coats pieces to remove the salt, canada goose clearance sale drain and wipe dry with a paper towel. In a very large Canada Goose Outlet pot heat the goose fat or duck fat just Canada Goose Online enough to melt it and add the duck pieces, garlic and herbs. (Preferably, the pan should be large enough to hold the pieces in one layer. Use a copper pot if you have one; it will allow the duck to cook slowly and evenly.)
Bring the fat almost to the boil, then quickly lower the heat to a canada goose factory sale gentle simmer and simmer slowly and evenly, uncovered, for 1 1/2 hours. Do not allow the fat to boil or the meat will be fried, not gently cooked. After 1 1/2 hours pierce the duck meat with a cheap canada goose metal canada goose uk black friday skewer. If the juice flows clear, the duck is cooked. If it flows red continue cooking until the juice flows clear. The meat should be soft and not offer the least bit of resistance.
Remove the duck pieces and arrange them in a large, round earthenware terrine, a large, wide canada goose mouth canning jar or several jars. (If you will be using the confit right away or the next day, just cover and refrigerate). To store uk canada goose outlet the confit for more than a day strain the fat through a very fine sieve over the duck pieces. There should be cheap Canada Goose enough fat to fully cover them. If not, add additional goose fat or duck fat to cover. Cover the terrine with a lid or plastic wrap.
Refrigerate (or store in a very cool cellar) for several weeks before using. The confit should keep for several months as long as it is well covered with fat.
When ready to serve, Canada Goose Parka allow the confit to rest at room temperature for an hour, then lift as many uk canada goose pieces as you will need out of the fat.
To canada goose coats on sale serve at room temperature, brown as described above, then drain and allow to cool before serving. Cold duck canada goose clearance is excellent canada goose store with Canada Goose sale a green salad with a cheap canada goose uk garlicky dressing.
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