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!
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!!!