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Confit de canard – duck confit


Duck confit (or goose confit) is a culinary specialty in the southwest of France.

Duck preserve is covered with salt and put in a terracotta dish for 24 hours. It is then cooked in fat for several hours.

It is a dish much appreciated by bistro owners because it can be prepared in advance. It is simply put into a sealed jar which conserves it. Already prepared, it just needs to be heated for a few minutes before serving. Confit de canard is often served with sautéed potatoes with garlic and parsley.

Duck confit is perfect with a strong southwest wine as Madiran or Cahors.

Good adress to taste it : le Soleil d’Austerlitz


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