I was so pleased to see this challenge as duck confit is one of my favourite things to order when I go out and I have never made it. Now having done it I would do it again it was not hard to do and tasted wonderful. I checked out many different recipes and as usual I took different things from different recipes to suit my timing and ingredients. This is the second time I have done a posting on cassoulet, see Comfort food at it's best - Cassoulet. But this one is using just the duck confit and lamb. I did not use sausages as My good friends who are Jewish were coming to dinner and I could not find any decent non pork sausages out here in the burbs. I also did not use tomatoes as I forgot to buy any and many recipes do not include them any way.
In the write up about this challenge they talked about 3 days to make the cassoulet! And two days for the duck confit! Since I bought the duck Friday night and was serving the cassoulet Saturday night this would not be possible. I do not think the taste of this suffered from the less time spent, especially the duck confit which I sometimes find a little too salty.
Duck Confit is basically duck legs cooked in duck fat. I was not able to find duck fat on Friday evening in Port moody, but I found a frozen duck and two frozen duck legs at Thrifty Foods, so I decided to render my own.
|De frosted duck|
|After about 1/2 an hour (not looking very hopeful)|
|At the end of the rendering (looking a little better)|
|Beautiful golden duck fat|
Method for Duck confit
Rub salt in to duck legs I used about 1 tablespoon of smoked Malden Salt, (any kind of course sea salt would do.)
|Salted duck legs|
After the legs have had their salt treatment they are ready to be submerged in duck fat.
|Ready for the oven|
I found recipes that called for the legs to be cooked on top of the stove and others in the oven. I chose to cook mine in the oven as did not have enough duck fat to cover them. I poured the glorious golden duck fat over the legs added two garlic cloves and a sprig of rosemary then placed them in a 300 oven for an hour and a half.
|Finished duck confit|
- 2 Duck confit legs (meat taken off the bone)
- 4 lamb shoulder steaks
- 1 large onion chopped
- 2 garlic cloves chopped
- 3 cups of dried white beans I used a mixture of navy beans and small lima beans) Soak them for an hour in boiled water.
- About 1 litre of chicken stock.
- 4 sprigs of fresh thyme.
Brown the lamb in duck fat (or olive oil if you are not so lucky)
Remove the lamb and saute the onion and garlic, cook until transparent a little brown.
Then layer a good thick casserole dish with beans, then meat, onions a sprig of thyme ending with beans.
|Second layer of meat and onions|
|After two hours of cooking|
I realise that I did not take any pictures of the served cassoulet, I guess I was to busy eating.
The duck confit was so delicious I wanted to serve some separate from the cassoulet so that we could taste it properly. I tossed some arugula and mixed greens with a little white balsamic vinegar and olive oil. Then separated the duck legs in half and laid over the greens.
|Duck confit salad|