Ingredients:
Duck meat 2 legs (Origin Gers - France), duck fat, salt, pepper
Average nutritional values per 100g: Energy 1190kJ/Kcal286; Fat 18.8g of which saturated fatty acids 7.26g; Carbohydrates 3.31g of which sugars 0.14g; Protein 25.7g; Salt 1.44g.
Suggestions:
Plunge the jar into a double boiler to melt the fat, then remove the duck confit. Grill or pan fry the duck confit pieces. The skin should be golden brown. Reserve the fat to prepare accompanying vegetables such as sautéed potatoes or green beans without forgetting a perfect match with porcini mushrooms or other mushrooms.
Our Good King Henry
Did you know that it was our good king of Gascony origin Henri IV who helped popularize this succulent dish. It was the Jewish communities, who had acquired the practice of force-feeding ducks from the Egyptians, who first used duck and goose fat for cooking. Indeed, fats were not easily accessible to them at that time. The use of butter and lard was forbidden to them when olive and sesame oil were difficult to find in their places of habitat. But they did not lose out, as this happy practice embellished the taste of the dishes for which it was used.
The practice of candying duck meat in its fat, in addition to advantageously embellishing the taste, has the advantage of allowing a much longer preservation. Thus this practice developed in the peasant world. It is thus our good king Henri, born in Béarn, then king of Navarre, who ordered that one sends him duck confit, by specifying that he wished the largest parts that one can find in order to make honor with the country of Gascony. This is how this dish became popular among the nobility and became a festive dish.
A traditional recipe
The recipe for duck confit has been passed down from generation to generation and dates back to the time of King Henry IV. The practice consists of cooking the legs of our best fat ducks in fat for several hours at medium temperature. The result is a tender and delicate meat. The meat is put in jars which are then filled with the fat, driving out the air and allowing a better conservation. Our confits can thus be kept for several months, in the tradition.
Preparation tips
Traditionally duck confit is fried or grilled in a little of its fat. It is best accompanied by sautéing potatoes and garlic in the duck fat. The potatoes can also be replaced by porcini mushrooms for a typically southwestern flavor or green beans. Finally, duck confit can be used in the composition of cassoulet of Toulouse or Castelnaudary.
Sommelier's advice
Our duck confit from the Gers to enjoy with a côte de Gascogne, côte de Saint-Monts or a Madiran.
