One of my favourite dishes for the New Year’s Eve festive dinner is Confit de Canard, not only does it taste delicious but it also is quick and easy to prepare. In the old days prior to fridges, in the South West of France where there were a lot of ducks at certain times of the year only. In order to preserve the ducks, they were cooked for 6 to 8 hours then preserved in their fat with some spices such as white pepper. Nowadays one can buy the prepared Confit de canard legs, all one has to do is to heat them up in a frying pan or in a pan in the oven. I use the duck fat in which they have been preserved to roast some potatoes and lightly fry some mushrooms. The duck has a lovely gamey flavour and I like to serve it with a predominantly Merlot wine from Bordeaux, such as the Chateau La Couronne St Emilion Grand Cru.
Ingredients for 2 guests
- 2 cuisses de canard confit (preserved duck thighs)
- 4 potatoes
- 1 punnet mushrooms
A bottle of Chateau La Couronne St Emilion Grand Cru
- Remove the majority of the duck fat from around the ducks and place in a separate container.
- Peel the potatoes, cut in quarters and boil for about 20 minutes
- Slice the mushrooms
- Preheat the oven to 180 degrees.
- Put several spoons of the duck fat into a baking pan and heat up.
- Strain the potatoes and carefully place them in the hot fat in the baking pan.
- Turn them so that they are covered with fat.
- Bake for 40 minutes to 1 hour, turning every 15 minutes, until crisp and golden brown.
- Heat the duck legs on both sides in a frying pan until the outside is brown.
- Heat some duck fat in another pan and gently cook the mushrooms
- Serve the duck hot, on a large platter, surrounded by the potatoes and the mushrooms.
I recommend pairing this gamey flavoured dish with a Chateau La Couronne St Emilion Grand Cru