I made duck confit last week, but still haven’t gotten around to trying it out. After slow cooking the duck pieces over night, I pulled them out of the fat and, once cooled, poured the fat into plastic containers to use another time. (So hey, I’ve got a litre of pure duck fat in my freezer, if anyone wants some.) However, at the bottom of the pot was this thick layer of I don’t know what, a slightly jellied liquid. Stuck my finger in it, and it had that salty meaty goodness of duck and spiced salt. Poured that in another container and shoved it in the fridge.
So, last night, I chopped up and prepared rabbit (in mustard sauce) and decided to have grelot potatoes on the side. Boiled up the potatoes, cut them in half, put the duck jelly in a pan, fired it up and fried the ‘taters in it.
The potatoes absorbed the jelly, which sort of candied during the cooking, so that there was this meaty/salty crust around them. Sure, the rabbit was okay, the arugula was passable, but the milliner and I were completely concentrating on the potatoes. Better than poutine, I swear.
Guess I’m going to have to make more duck confit.