Confit of Duck

While I’ve been unable to surf I decided it was time to have a go at making confit, after all I’ve been here two years so I really should have a go. I was also encouraged by there being a really good offer on duck at the supermarket.

I decided to buy the manchons (the upper bit of the wings) and the cuisse (the legs). The manchons were very cheap, 2€60 a kilogramme so I had a go with those first.

The idea is to partially preserve the duck by salting and then to poach the duck in duck fat until it is succulent.


So part one was to sprinkle them with sea salt and fresh bay leaves and ground pepper. They were then left in the refrigerator for 24 hours. They were then rinsed to remove the salt and dried. Being the lazy type, I didn’t fancy standing over the stove for a few hours so I placed them in the slow cooker.


I then covered them in melted duck fat and left them overnight on low to gently stew.

Once cooked to tender, or in my case, until falling off the bone, they were left to cool for an hour and then carefully packed into sterilised canning jars and covered with the cooking juice and fat. I then processed them for a while to ensure a vacuum seal.


There were of course a couple of bits left over and I know I’m a bit biased but they were delicious.