Confit de Canard

[owdhamer]

Mrs Owd and myself are taking a few days holiday in St Annes.we took a taxi down to Lytham, and had a gentle stroll,there is a first class fish shop where we usually have a look and wish we self catering.I spotted some large tins on which was printed the following,Confit de Canard ,2 cuisses and a list of ingredients, my french is not great, but i take it that i have bought the delicacy confit of duck, how would one prepare this dish

[Prudie]

I'm a dunce in the kitchen but isn't just basically duck pate - to eat with bread, crackers etc?

[mojay]

I googled and found this -

Confit de Canard reared by farmers in le Gers and processed near Samatan by les Fleurons de Samatan, their cooperative.
As tasty as duck can be! Heat for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again. Goes beautifully with Gaillac Red wines

[Prudie]

Yep, I'm a dunce in the kitchen.

[mojay]

oh - and 2 cuisses - = 2 legs

[owdhamer]

THank's Mojay, must try harder Prudie,100 lines

[Fitzer]

Duck legs are likely to be stored in fat, wipe off most of it and use to crisp the legs in a frying pan (they're already cooked so you're just reheating really), traditionally served with cooked white beans in a thick tomatoey sauce with maybe some smoked pork sausage. Search cassoulet recipes on Google for loads of ideas.

[venator]

Thanks! You've reminded me I've had a can of this in the cupboard forever - expiry date 2010!

I bought it to do a cassoulet, so if the Summer has now departed, this will be very suitable...

[owdhamer]

The Confit was superb Mojay; done the lines yet Prudie