Duck confit holds some of my favourite memories of visits to France. Walking around Paris when there’s a slight Spring chill outside, in need of something comforting and warming, you stumble into a brasserie to then be given a warming plate of duck confit - this is what this kind of food is all about. Comfort, indulgence and flavour. (Ironically, at the time of writing this, it’s 30 C / 86 F outside in the UK - nevertheless, this tastes just as good in the warmer weather!).
Traditionally, you’ll find duck confit being served with some form of potato (mashed or fried), lentil stew, or even braised cabbage in the winter months. Today, I’ll be showing you how to make a classic duck confit, but taking it that step further and combining elements of a few other favourite dishes of mine, Duck à l’Orange and fried chicken, to make the ultimate confit duck. It's safe to say this is a big crowd-pleaser for not only the compounded layers of wonderful flavours, but also how visually delicious it looks.
Key components of the recipe:
The Confit - low and slow cook in duck fat and oil to create melt-in-your-mouth and tender meat
The Fry - pan jo breaded to create a fantastically crisp exterior
The Sauce - a classic duck a l’ornaage sauce to tie this all together perfectly
Let’s show you how to make it…
Serves 4
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