Tin of confit de canard - how the hell do I cook it?

[theotherfossilsister]

We have been given a 1.4 kilo tin of confit due canard (autocorrect keeps trying to change it to confit du canary.) Anyway, I have no idea what to do with it. All the recipes online are for making confit, but it is already made. Any ideas, please? Would love to do it justice and wow folk with it.

Nothing on the tin?

triedandsupplied.com/saucydressings/five-things-to-do-with-confit-de-canard-aka-confit-of-duck/

center-of-the-plate.com/2017/09/18/how-to-cook-with-duck-confit/

food52.com/hotline/18889-how-do-i-eat-use-duck-confit

A few ideas (I googled confit of duck, rather than canard)

You sauté or roast it - the idea is to get the skin nice and crispy. A little goes a long way. DH made some recently, it was yum but I do miss the tins we used to buy in France (in Aus now).

I fry it off for a few minutes then put it in the oven. Have it with skinny fries and french peas/ lettuce.
Still have a few tins left so that's on the menu for the weekend

Stick the pieces in the oven on a grill tray with par boiled spuds below so the fat drops off the duck & onto the spuds. About 45 mins & yum!

@bertrandrussell there is a history of the manufacturer and how old and established they are, but that is not terribly useful to us.

I only asked because I have a tin of cassoulet au confit du canard on my shelf and the cooking instructions are for some reason in microscopic letters underneath a long paragraph about how delicious it is, so easily missed. Particularly because it is in very flowery script and in French.

I usually just heat it up in a pan with all the fat, but crisping in oven sounds delish. I serve with plain things eg. New pots, steamed green beans, carrots and possibly a creamy spinach.

Ohh those look good @rustybear thank you, I didn't think of googling duck,as I thought it was just a French thing.

@snowsinwater this one is from France, sauteeing sounds good. Could I do it for a lot of people if a little goes a long way? I think we're hosting for eight at new year, would it do that many? It's sad you can't get it there, buy Australia sounds lovely.

@vikkimogg do you take away the fat before you fry it? How long do you put it in the oven. Thank you.

@buckeejit oh, that sounds good too.

@bertrandrussell ah thank you, yes this is in super flowery script on creamy coloured paper.

@merrymarigold is all the fat not too much? It does sound delicious, don't get me wrong, just scared of making people ill.

I am in Aus too... god, how I miss these magical tins. They cost about $200 if you can source them.

I don't eat the fat, just warm it up in the fat. It is fatty hence the plain veg. Bit crisping in oven sounds better.

You don’t have to eat the fat, that’s just what it’s cooked and kept in.

You fry it to crispen it. Mmmmm yummmmmmmy! And then have it as part of any number of meals, like on toasted bread with some leaves, or in a salad with beans, or with new potatoes, and so on and so forth!

I expect you could keep the fat to use for roast potatoes, too.

They just need heating up and the skin crisping. They are bloody delicious.

Pan fry until sizzling and brown ish then onto a tray in the oven at a high temp for about 15 mins. You scrape off most of the fat. Keep it in a jar for roast potatoes.

Serve with peas and dauphinois potatoes. Yum.

Damn, you guys. I've just eaten a [boring] breakfast and now I'm hungry again. You dreadful vipers you...

I really want duck confit now.

And a jar of fat in the fridge to use for roasties!

You use the fat to roast your potatoes in!

My favourite way to eat is in confit duck burger

Saute the duck
Serve in a brioche bun with caramelised onion chutney, some rocket and a slab of melted cheese. My preference would be a smoked cheddar - but goats cheese with a drizzle of honey or raclette are good options too.

Enjoy!

It'd be really good in a very rich pasta sauce. I'd fry it slowly to get some colour on it, add mire poix, loads of bay leaves, red wine, good tomatoes then let it cook for hours. Serve over pasta. There may be too much fat on it: keep this aside to use for roast potatoes.

We camped in the Périgord last summer, and almost got sick of eating too much confit de canard (though we still brought plenty back with us).

Open tin. Carefully lift out each piece of duck, letting the excess fat drip back into the tin. Place on baking tray. Bake at 180-200degrees for about 15-20 minutes - enough to heat through and crisp up the skin. Serve with potatoes (sautéed or dauphinois) and salad or haricots verts. Keep the leftover fat in a jar in the fridge for making the best roasties.

Yum.

@theo Depends on how big the tin is, but if it's a large one you would probably feed eight as a starter by shredding it and serving it as a warm salad.I'm hungry now 😁

Make a cassoulet it is gorgeous!

Lift out the pieces and roast and serve as above.

Simmer the remaining fat with a little water, refrigerate, take the fat off, scrape off any scum, remelt, store in a glass jar in the fridge-lovely duck fat for potatoes.

Cor! This thread has reminded me of several tins of C du C that have been lurking, untouched, at the back of my kitchen cupboard because I didn’t know what to do with them.