Duck confit

Plume, empty and clean the duck. Otherwise, you can only use duck thighs by adding in addition to duck fat.

Cut the fins, legs and neck (you can use them to make rillettes).

Increase the duck over its entire length to detach the flesh from the carcass. Remove and reserve the fat located at the rear, then cut the duck into 4 pieces.

Prepare a mixture of salt, pepper, spices and crushed herbs, then rub the duck pieces.

Wrap the songs in stretch film and let stand overnight.

Melt the duck fat with a little water in a saucepan.

Remove the cling film, wipe the salt on the pieces, then place them in the melted fat.

Cook the confit over low and regular heat for 30 to 60 minutes, until a match penetrates easily into the flesh without pink liquid escapes.

Without waiting, place the pieces by tightening them in the terrines Le Parfait Great Or Le Parfait Familia Wiss, then cover them with fat up to 2 cm from the ledge.

Close the terrines and immediately proceed to heat treatment for 2 hours at 100 ° C.