Steamed Quick Duck Confit
Confit is one of France’s finest gifts to humanity. Tough pieces of meat cooked long and slow in a thick jacuzzi of fat until it is meltingly tender and supremely tasty? Hand it over. Immediately. Traditionally a method of preservation, the meat would sit quite happily in its fatty suspension for months on end – the surrounding lard preventing bacteria from scuttling in and spoiling the delicious meat within. Not the most practical thing to do at home, especially in small quantities, confit duck is something I eat only rarely which is why I was intrigued by an alternative method discussed over port and candied fish . Not only does it require a fraction of the amount of fat but reportedly yields results on a par with the traditional method. Some even go so far as to say superior. Everything that is good about confit in a neat domestic kitchen friendly method. A challenge too tempting to pass over. Quick Duck Confit Buy a whole duck. Seriously. Don’t bother faffing about with legs and breasts. Just buy the entire bird and get busy with a sharp knife. It’s much cheaper and you can then render your own fat from the leftover bits and bobs. [Steamed bum-plings, anyone? Dim Bum?]…
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Tags: anise, Better Then Restaurants, delicious, does-it-require, jacuzzi, leftover, salty, traditional, Yummy Food
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