Confit de canard,
preserved duck leg, that humble yet sublime staple on many a bistro lunchtime blackboard.
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Duck Duck Go:
Known to disappear off plates the moment its crispy skin crackles under a knife, confit de canard originated in the sun-dappled Gascony region of France. A simple culinary masterpiece, it showcases the rich, succulent flavors of duck preserved through a time-honored technique that involves slow-cooking duck legs in their own fat at a low temperature which creates a tender, melt-in-the-mouth texture and flavor.
Traditionally paired with crispy potatoes (pommes de terre sarladaises) preferably cooked in duck fat or, as above, served atop a purée of fresh potatoes to allow its rustic flavors to shine, it can also appear with nothing but a mixed-greens salad to balance its richness, and has become one of the highlights of classical French cuisine. - BPJ
Traditionally paired with crispy potatoes (pommes de terre sarladaises) preferably cooked in duck fat or, as above, served atop a purée of fresh potatoes to allow its rustic flavors to shine, it can also appear with nothing but a mixed-greens salad to balance its richness, and has become one of the highlights of classical French cuisine. - BPJ
