French Fridays: Counterfeit duck confit from My Paris Kitchen

David Lebovitz counterfeit duck confit on eatlivetravelwrite.comThis week’s  Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is something I am sure we’ll eat a lot of over the next couple of weeks when we’re in France for the holidays. Duck (confit) is a staple of the table in southwest France so it’s not something I cook for myself when we’re there. Here in Canada, though, we can’t buy jars of duck confit or cassoulet at the supermarket (sigh!) so we have to make it ourselves.

Confit is an amazing way to prepare duck – the meat is tender and falling off the bone and the skin is crispy perfection. So. Good. But have you ever made duck confit? It requires a whole lot of duck fat and a lot of time. David’s version is not true confit in that the duck is not actually preserved in fat, but honestly, it tastes every bit as good!  The only thing you need to make sure of when preparing this recipe is that you get the planning right – it needs to rest overnight in the fridge and then it takes around 3 hours (all hands off time) to cook – 2ish hours at a low temperature, basting every now and then with the fats in the bottom of the pan, then 20ish minutes at a higher temperature to crisp the skin. Really so easy and with excellent results (if you didn’t know it hadn’t been confit-ed in the usual way, you can’t tell!). I’ll be remembering thit for future dinner parties since it’s so easy yet impressive-looking (and spectacular tasting!).

Get the recipe for David Lebovitz’s counterfeit duck confit here or on p 179 of My Paris Kitchen.


Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.




6 thoughts on “French Fridays: Counterfeit duck confit from My Paris Kitchen”

  1. Okay, it’s worth the price of David’s book if just for this recipe alone!

    As Mardi alluded to above, I’m a huge duck confit fan. If I don’t have within my first week in France, I start tog et a little grouchy. 😉

    This was an amazing counterfeit! Will definitely be adding this to the roster. 🙂

  2. I LOVED this one. I made three (that’s the way my source packages them) and we ate two for one dinner, and Howard and one for leftovers the next. No need to preserve them in fat! Enjoy your French duck confit over the holidays!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.