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Original poster

Confit de carnard

5 replies

norktasticninja · 04/08/2009 16:08

I bought some confit de canard (tinned, obviously!) back from France. Can anyone tell me how long it roast it for and at what sort of temperature? There are no instructions on the tin and TBH I couldn't read them well enough to follow them even if there were

OP posts:
CountessDracula · 04/08/2009 16:10

it would already be cooked

CountessDracula · 04/08/2009 16:10

ici

Original poster
norktasticninja · 04/08/2009 16:12

I know, but I don't fancy serving it all cold and blubbery! A friend of MILs did something with it in the oven and it was delicious with lovely crispy skin. Unfortunately I don't have her number and MIL is away ATM...

OP posts:
Original poster
norktasticninja · 04/08/2009 16:12

x thanks for the link!

OP posts:
castille · 04/08/2009 16:24

I had that for lunch today

yummmmmmmmmm

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