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Home > Duck Confit >
 Confit is a traditional method of curing, cooking and preserving duck or goose legs and thighs in their own fat enabling them to be preserved and stored for long periods of time. The duck legs, as supplied by The Fat Goose, are liberally coated in a mixture of salt, herbs and spices and are left to cure for 24 hours. The salt mixture is then washed off and the pieces are submerged and very slowly cooked in their own fat. Once the cooking process has completed, the pieces are then left to cool and mature still in their fat. Once tinned, it is this air tight seal that incredibly preserves the duck legs for up to 4 years. To reheat the pieces, they should be cleaned of the excess fat and placed on a rack in a hot oven for approximately 20 minutes until crispy and golden. It is only by trying this wonderful confit that the true flavour and texture of 'melt in the mouth' duck can be truly appreciated. It has a memorable flavour and is rarely matched by the home cook. The confit is traditionally served with lightly dressed salad leaves drizzled with walnut oil and a spoon of Aoili, a traditional French garlic mayonnaise. They are also wonderful as a main course with pureed potatoe or parsnip and a rich red wine sauce. Alternatively, serve with a Sweet Chilli Jam, or for that oriental feel, with a salad of cucumber and spring onion and a drizzle of Hoisin sauce. These pieces of duck are so versitile and are a tribute to traditional French cooking methods. Please see our menu suggestions for further ideas of how to use your confit.
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