It’s more forgiving and less messy than even a roast chicken, and far less graft than, say, fried chicken!īut the real clincher is this: Unlike most Duck Confit recipes, this one DOESN’T require litres of duck fat! By arranging the legs snugly for cooking, you need far less fat than you think – at most a few cups – which can be re-used or stored for months.Įasy and delicious. Why? For one, the method is incredibly simple. This recipe for Duck Confit comes to you by way of a stellar French chef I work with, Jean-Baptiste Alexandre.

This still has benefits today because it means we can easily make Duck Confit ahead of time and keep it for use whenever the fancy takes us!

The legs are then briefly sizzled in a hot pan or oven until the paper-thin skin is wonderfully crisp.Ĭonfit traditionally was done for preservation purposes, allowing the duck to be stored for long periods. Confit (pronounced kon-FEE) here refers to the method of slow-cooking the duck in its fat, yielding gorgeously tender meat. Today’s Duck Confit for the main with Lentil RagoutĬalled Confit de Canard in French, Duck Confit is an elegant and classic French bistro dish.Goat’s Cheese Salad – French bistro starter.As for Friday? Lemon Tart – the perfect French dessert ending to this menu! We’ll round out the week with an incredible French dessert, of course!! This week, it’s French Bistro Week!!įollowing Monday’s French Goat’s Cheese Salad starter, I present today’s Duck Confit as the scrumptious main. This is a traditional Duck Confit recipe that’s low-effort and DOESN’T require buckets of duck fat! 🇫🇷 Welcome back to French Bistro Week!🇫🇷įrom time to time, I like to dedicate a week of recipes to a theme. Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection.

Duck Confit is an adored, age-old French preparation for duck.

Instant pot pressure luck