This 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.
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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.