Confit with Duck Fat Potatoes

Sou-westers At The Ready

Confit with Duck Fat Potatoes As you'd expect, the Mediterranean diet doesn’t quite cut it when winter sets in. That’s the time to turn to the Atlantic, and put aside the olive oil in favour of duck fat, goose grease and good butter. As you’d expect, France’s sud-ouest is a region of heroic white grapes like fragrant manseng and steely courbu, which stand up to any amount of garlic and graisse while brooding tannat and the more usual Bordelais suspects make perfect winter drinking with local duck and goose.

Confit de canard, perhaps the best regional incarnation of duck goes with both colours, whether a fruity young claret or a chunky oaked white with lively acidity to cut through the richness. It can be home made from scratch, but the tinned variety is so good and cheap that it hardly seems worth troubling first to catch, then preserve your duck.

By popular demand from members, here is a tried and trusted serving suggestion for those who have not yet savoured the delights of France’s best tinned food, or who may have got only as far as buying the tin (which is almost always devoid of useful advice), and looking warily at it.

Confit with Duck Fat Potatoes

Buy confit de canard in tins of two or four legs (cuisses) in French supermarkets, where it is much cheaper than it is here. More often than not, the tin will, like Jake the Peg, come with an extra leg, over which there may be fisticuffs at the table. Keep it quiet and call it a cook’s perk.

Using a mandolin or sharp knife, slice one large peeled potato per two people into discs about a quarter of an inch thick. Soak them for half an hour in cold water to remove excess starch and give a crisper result. Drain and dry thoroughly in a clean tea towel and set aside. Preheat the oven to 200°C/Gas 6/400°F.

Open the tin of confit carefully and lift the legs out from their blanket of snowy fat. Scrape off as much fat as possible, and put the legs into a large frying pan on a very low heat to render the rest of it. Put one tablespoon per potato of the fat left in the tin into a bowl. To this add some finely chopped strong herbs (thyme, rosemary, sage), a pinch of black pepper, but no salt, and a crushed clove of garlic. Stir well and add the potato slices, turning to coat each one thoroughly. Arrange them in a large baking tray, overlapping slightly, but in one layer. Bake for 40-45 minutes, until browned and crisp, checking after 35 minutes to ensure they don’t burn.

Meanwhile, rescue the legs, which should now be sizzling gently in a pool of rendered fat. Drain them well on kitchen paper. Preheat a good non-stick pan and quickly add the duck, skin side down. Fry for 8-9 minutes, shaking the pan occasionally to prevent sticking. Check the skin for crispness, then flip over, reduce the heat to moderate and continue cooking for about 10 minutes, until thoroughly reheated.

Serve the confit perched on a layer of the crisp, golden potato slices. The only other accompaniment needed is a green salad, dressed with walnut oil and lemon juice.

Wine recommendations:

Following the 'what grows together, goes together' principle, head to South West France. Whites need to be pretty full-flavoured; something like Pacherenc de Vic Bihl Sec, Château Montus has the necessary 'fat' to cope. For a robust red, you couldn't get more of a local match than Madiran.

Members' Comments (0)

There are no comments for this article.
Society Promise
Members before profit
Awards

Our website uses cookies with the aim of providing you with a better service. By using this website you consent to The Wine Society using cookies in accordance with our policy.

Close

4.4. Cookie Policy

By using The Wine Society website, you agree to cookies being used in accordance with the policy outlined below. If you do not agree to this, you must alter your browser settings to turn off cookies or block those types which are unacceptable to you or cease using the website.

The Wine Society uses cookies to enable easy navigation and shopping on the website. We take the privacy of all who use our website very seriously and ensure that our use of cookies complies with current EU legislation. The following guide outlines what cookies are, the types of cookies used on The Society's website and how they work.

You may alter your browser settings to turn off cookies or block those types which are unacceptable to you, but this will cause difficulties when accessing and using some areas of the site. Instructions on how to do this can also be found below.

4.4.1. What are 'Cookies'?

  • Most major websites use cookies.
  • A cookie is a very small data file placed on your hard drive by a web page server. It is essentially your access card, and cannot be executed as code or deliver viruses. It is uniquely yours and can only be read by the server that gave it to you.
  • Cookies cannot be used by themselves to identify you.
  • The purpose of a basic cookie is to tell the server that you returned to that web page or have items in your basket. Without cookies, websites and their servers have no memory. A cookie, like a key, enables swift passage from one place to the next.
  • Without a cookie every time you open a new web page the server where that page is stored will treat you like a completely new visitor.
  • More recently, cookies have also been used to collect information about the user which allows a profile of their preferences and interests to be created so that they can be served with interest-based rather than generic information about available goods and services.

4.4.2. How do Cookies help The Wine Society?

Cookies allow our website to function effectively. Cookies also help us to arrange content to match your preferred interests more quickly. We can learn what information is important to our visitors, and what isn't.

4.4.3. How does The Wine Society use cookies?

The Wine Society does not accept advertising from third parties and therefore, as a rule, does not serve third-party cookies. Exceptions to this include performance/analytical cookies (see below), used anonymously to improve the way our website works, the provision of personalised recommendations, and occasions when we may team up with suppliers to offer special discounts on goods or services.

The Society uses technology to track the patterns of behaviour of visitors to our site.

4.4.4. What type of cookies does The Wine Society use?

We use the following three types of cookies:

4.4.4.1. Strictly Necessary Cookies
These cookies are required for the operation of our website, enabling you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies, services like shopping baskets or e-billing cannot be provided. Under this heading, we currently use the following cookies:

  • Authentication Cookie and Anonymous Cookie
    These cookies remember that you are logged in to your account – without them, the website would repeatedly request your login details with each new page you visit during your time on our website. They are removed once your session has ended.
  • Session Cookie
    These cookies are used to remember who you are as you use our site: without them, the website would be unable to tell the difference between you and another Wine Society member and facilities such as your basket and the checkout process would therefore not be able to function. They too are removed once your session has ended.

4.4.4.2. Functionality & Targeting/Tracking Cookies
These cookies are used to recognise you when you return to our website and to provide enhanced features. This allows us to personalise our content for you. Under this heading, we currently use the following cookies:

  • Unique User Cookie
    This cookie is used to:
    • store your share number in order to identify that you have visited the website before. Without this cookie, we would be unable to tell whether you are a member or not.
    • record your visit to the website, the pages you have visited and the links you have followed. We use this information to make our website, the content displayed on it and direct marketing communications we may send to you or contact you about more relevant to your interests.
    • This cookie expires after 13 months.
  • Peerius Cookies
    These third-party cookies are used to provide you with personalised recommendations based on your purchase and browsing history. They expire within 4 hours of your visit.

4.4.4.3. Performance/analytical cookies
These cookies collect information about how visitors use a website, for instance which pages visitors go to most often, and if they get error messages from web pages. These cookies don't collect information which identifies a visitor. All information these cookies collect is aggregated and therefore anonymous. It is only used to improve how a website works. Under this heading, we currently use the following cookies:

  • Google Analytics Cookies
    These are third-party cookies to enable Google Analytics to monitor website traffic. All information is recorded anonymously. Using Google Analytics allows The Society to better understand how members use our site and monitor website traffic.

4.4.4.4. Authentication Cookie
In order for us to ensure that your data remains secure it is necessary for us to verify that your session is authentic (i.e. it has not been compromised by a malicious user). We do this by storing an otherwise meaningless unique ID in a cookie for the duration of your visit. No personal information can be gained from this cookie.

4.4.5. How do you turn cookies off?

All modern browsers allow you to modify your cookie settings so that all cookies, or those types which are not acceptable to you, are blocked. However, please note that this may affect the successful functioning of the site, particularly if you block all cookies, including essential cookies. For example, In Internet Explorer, go to the Tools Menu, then go to Internet Options, then go to Privacy. Here you can change the rules your browser uses to accept cookies. You can find out more in the public sources mentioned below.

4.4.6. Learn more about cookies

4.4.7. Changes to our cookie policy

Any changes we may make to our cookie policy in the future will be posted on the website and, where appropriate, notified to you by email. Please check back frequently to see any updates and changes to our cookie policy.

 

Have a question?Live Chat

Live Chat