MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
I was working in London last weekend and was spoiled rotten on the food front, especially the Confit de Canard at Le Petit Citron in Hammersmith.
Duck legs were on offer in Waitrose earlier so am just looking for Duck fat and tips!
I was watching a programme about Gascony recently and found out that you cook the duck legs for an age and take them out and brown / crisp them separately at the end. Didn’t expect that (I normally sear at the start for casseroles).
Haven’t got round to trying yet so no recipe handy I’m afraid.
I have a tin of confit duck in my skafferi for emergencies. You know, like when I have a bottle of good wine that needs drinking
Check out cassoulet recipes, use confit canard if you can get it or fried duck breast if not. Tesco do duck fat.
We usually roast a duck for our Christmas dinner - the drained fat lasts us ages for confiting and the pickings from the duck go into a cassoulet on Boxing Day.
edit: duplicate post
Yep Le Petit Citroen is a great little restaurant - we often take customers there
Yep Le Petit Citroen is a great little restaurant - we often take customers there
Are they non-confit legs? If so, how about duck ragù - https://www.greatbritishchefs.com/recipes/bancone-duck-ragu-recipe
Yep, just plain ol’ legs. Really did have my heart set on CdC.
We had duck for Christmas, roasted on Christmas Eve, and then stripped out what was left to have with hoisin, pancakes and a few other low input bits & pieces on Christmas Day.
Duck is def. going to be a more regular feature this year.
Used to be a must buy on trips to France, but we don’t eat meat any more. It’s worth doing confit chicken legs as a tester - I can’t remember what fat/oil I used but they definitely turned out well.
I remember my mates getting some in extra large tins in the Alps on a climbing trip. The night before they left we opened the cans to find not much meat (although tasty), lots of bones and about 1 1/2 litres of duck fat. Only thing to do really was makes chips.
Chips cooked in duck fat on a petrol stove in the sunshine polished off with beers are very good indeed.
We’ve all come here for cassoulet content, haven’t we?
More traditional to eat it in July though, I thought.