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Tag Archives: duck confit
My Quest To Find Duck Fat
To live out here in suburban New Jersey has its upsides. The wildlife, the parking lots at the grocery store, not having to interact with nannies taking up Park Slope sidewalks with triple-wide strollers. Culinarily speaking, I may as well be living on the moon. There is no real food culture here. There are a handful of decent-to-good restaurants, but most appeal to a pedestrian palate that still thinks California Chardonnay is it in the wine world. Sigh.
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Duck Confit
Duck Confit is an ancient, French method of preserving food to provide through the winter, also known as confit de canard. Originally, the ducks were slaughtered, and then the tough thighs and legs intact were cured in salt and aromatics, submerged in the ducks’ own fat, eliminating any oxygen contact, and simmered for hours. Then, it was cooled so the fat could solidify, and stored over the winter. As needed, legs were dug out of the fat and prepared for dinner. The only real thing that has changed here is that we don’t (usually) slaughter our own ducks and the fat they are confit-ed in is not (necessarily) their own.
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May
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