Confit de poulet!

March 28, 2020

At the local deli, we found this:

 The duck fat!!! :)

 

The delicious taste of Confit de canard (The duck confit, duck legs bathed in their own fat and slowly cooked) almost made me faint when I first time tried, and it has been one of my favourite dishes in French cuisine. Unfortunately it is difficult to find duck meat in normal Swedish food stores, so I decided to make confit of chicken!

 

Day 1: Preparation

 Rubbed a lot of salt on the chicken legs together with crushed garlics and tons of rosemary! Rapped with plastic foil, and let it rest overnight in the fridge!

 

Day 2:

 Pour out the duck fat and add some olive oil. 

 Set the oven to 80 - 90 degrees and let the meat boil in the oil/fat for many hours. I am not sure how long we cooked... perhaps 4 or 5 hours. Some recipe tells you to cook for 12 hours but I did not have patience for that...

The fat/oil is supposed to completely cover the meat but I did not have more... Next time I should find a better size container.

In any case, reading scores next to the fantastic smell of cooking duck fat is just amazing! :)

 Now it is time to eat! :) FINALLY!

Pan fry the chicken to get some nice colour.

 Meanwhile, we started with some antipasto...

 

 Voila! Together with potato fried with duck fat, salad, and a little bit of Dijon mustard, we are suddenly in Paris! :)

It was so delicious!!!

 

 

 

 

 

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