My love for all things salty and savory became totally satisfied with my first taste of duck confit. Perhaps it is because this succulent, slide-off-the-bone meat is salt cured and then poached in its own fat with its skin seared to a crisp perfection that makes my taste buds sing for more. Perhaps it is the way it pairs so nicely with fruit compotes that fulfills my longing for sweet and savory. Perhaps it is all of the above and once I found out how easy it is to prepare it has worked its way into my regular family meals.
Confit is a French preparation using a centuries- old method of curing a piece of meat typically goose, pork or duck and then poaching it in its own fat. Confit de Canard or duck confit is made with the leg of the duck rubbed with down with salt, garlic and sometimes savory herbs, then covered and refrigerated for up to 36 hours preserving it. The meat is then prepared for low and slow cooking by brushing off the salt and placed in a deep dish with its rendered fat and then poached until meltingly tender. Once cooled the duck leg is stored in its fat and can be kept in a sealed container for several weeks. You can purchase the already prepared product locally at The Cup Bistro and Deli or at Oyama meats in Granville Island.
So I get that new year's resolutions focus on weight loss and I am right with you as my gallbladder cheers on a low-fat diet and of course I encourage everything in moderationeven moderation.
However, if you were wanting a healthy low-fat choice, why not pass over the lean mean chicken breast and say hello to the even leaner duck breast? That's right, ladies and gentlemen, the old idea that duck is too fatty is probably a myth propagated by ducks themselves preferring that you eat more chickens. Well, duckies, the jig is up because research shows that a three-ounce serving of duck breast without skin has only 2 grams of fat while the same size chicken breast has 3 grams.
Muscovy duck is the most popular North American species hitting the dinner table and is raised without hormones, steroids or antibiotics. Pasture-raised duck allowed access to fresh grass; air and sunshine are tastier and more nutritious. This fine feathered friend is a great source of potassium, iron, protein and B vitamins. Its dark red flesh and somewhat chewy texture will satisfy the most avid red meat eater with out the artery clogging fat content of a sirloin steak.
Serve up your grilled duck breast with port and berry compote, mushroom risotto and grilled veggies or sliced on a salad with raspberry vinaigrette. Black Hills Note Bene is a great wine to complement the duck breast.
Duck Confit Dinner
Purchase 6-8 confit legs (consider 2 per person)
Roast skin side up in 350 degree oven for 25 -35 minutes or until heated throughout and skin is crispy. You can also pan fry on medium heat for about 10- 15 minutes.
In a medium pot add 4 cups of black berries, cranberries or cherries frozen is fine, add 1 cup of water and 1 cup of port, teaspoon chopped garlic, cup saut茅ed shallots and bring to a boil and then reduce and let simmer for about an hour until thick. Serve on side or over duck.
Choose between a polenta, risotto or garlic mash potato dish and serve with a drizzle of truffle oil. Roasted beets, steamed green beans or grilled asparagus make great sides.
Pour a glass of Stone Boat Pinot Noir from Oliver as a perfect pairing for this hearty meat.
