Duck Confit

Technical stages for Duck Confit :

• After cutting the ducks' thighs, rub them with salt (see cutting raw duck).
• Macerate them for 24 hours in the fridge in a container covered with plastic film.
• Meanwhile, cut or chop all the fat from the duck.
• Melt the fat in a skillet over very low heat.
• Filter through a chinois or fine sieve.
• Press with the back of a ladle the rest of the meat, in order to extract the last of the fat.
• Keep this fat in the fridge until you cook the confits.
• The next day, the confits are macerated and the fat solidified. Melt the fat over low heat.
• Remove the confits from the salt and rinse under running water.
• Pat dry with paper towels.
• Dip the thighs in the melted fat at 70°C or 158°F and cook for 2 hours. The cooking is long but over low heat. Prick the flesh with a fork. It should get in easily. Transfer to a clay pot.
• Pour the fat onto the confits, through a chinois or fine sieve. Keep refrigerated.
• When cooking them, put the thighs in a non-stick pan, skin-side down.
• Cook over medium heat, covered.
• Half-way through, tip the pan (holding the thighs) to discard as much fat as possible.
• Flip the thighs when golden.
• Serve with a baked potato and a knob of salted butter or a spoonful of crème fraîche.