So now you've seen the words "Duck Confit." Are you scared yet? Think it sounds too fancy to be easy? Don't be scared! This is actually one of the simplest recipes in the world. All it takes is time before you'll be setting down a heck of a wow factor meal in front of your guests or even just your family.Duck is one of my favourite meats in the world and the legs can be found relatively easily and cheaply if you know where to look. I actually prefer the legs to the typically more expensive breasts.Make sure that you don't throw away that fat that renders off the duck as you cook it. Duck fat is liquid gold and can be used on potatoes, veggies, and even eggs as a substitute for butter!

Duck confit is delicious served with Sarlat-style potatoes, sautéed potatoes, or sauerkraut-style pickled cabbage, but it's even better when you make your own confit! Plus, it's not hard to do—you just need duck legs for confit. You can enjoy them right away or store them vacuum-sealed, frozen, or in canning jars.

I love duck confit, that traditional specialty from the Southwest of France, and when I found an easy and fairly quick recipe, I just had to try it.

Because duck is delicious, and it's even better when it's confit!

Prep time: 10 minutes

Here’s a delicious alternative to the classic beef shepherd’s pie: Parmentier made with duck confit.I saw this recipe in several cooking magazines, and the first time I made it a few years ago, I knew right away it would become a family favorite!By adding diced carrots, you get a complete meal. The flavor from the duck fat mixed into the filling is incredible.Feel free to add a little bit of four-spice blend—just a touch really brings out the flavors in the filling. Be careful not to overdo it, as too much spice can overpower the dish!For the mashed potatoes, make them from scratch—it’s so much better than instant mashed potatoes.You can also find this recipe and many others on my website: https://zazielaven.wixsite.com/zazie-dans-le-frigo

Confit means roasted in its own fat only, no oils or butters added. The meat becomes very tender and the skin and fat peel right off. The lean duck meat is then sauteed in preserved or fresh fruits sauce. We like raspberry marmelade sauce for duck leg quarters confit.

Hachis Parmentier is a classic dish made with mashed potatoes and ground beef. This baked casserole is named after Antoine Parmentier, an apothecary who believed potatoes could help fight famine and introduced them to Louis XVI. The following recipe is a twist on the classic, using duck confit instead of beef.

Because there’s more to serve with confit than just Sarlat-style potatoes!

Here’s a comforting winter dish.See more here: https://www.leblogdecata.com/2020/03/chou-au-confit-de-canard.html

A delicious and comforting recipe that's perfect for sharing and warms you up.

I started making this for the family about 10 years ago. One of their favorites. This is a good way to use up leftover holiday ham.