If in the middle of winter we are easily tempted by a good raclette or a tartiflette to warm us up, know that it is also the season for duck confit.
So to vary the pleasures, Laurent Mariotte and his columnists give us their tips for making a homemade duck confit this weekend on the show "La Table des bons vivant".
Failing to be able to escape to the southwest of France, we make a regional and seasonal recipe: duck confit.
Laurent Mariotte and his columnists including Yves Camdeborde, a great specialist in confit, give us some advice on the program
La Table des bons vivant
to make a success of this dish that will undoubtedly awaken your taste buds.
>> Find La Table des bons vivant in podcast and in replay here
Preparation and cooking
"The first step, and certainly the most important, is the salting", explains Yves Camdeborde.
"We take the duck thighs and we will rub them with salt, making it penetrate to the level of the joints. After, you add a little thyme, a little bay leaf and a little garlic, then you leave marinate the preparation for 2 to 3 days. "
Duck confit is therefore a dish for patient gourmets.
"After three days, you desalt the thighs by soaking them in water. You put them in a pretty pot, you cover them with duck fat, thyme, bay leaf and a hint of garlic again. then a little Espelette pepper and a little salt. "
The trick is played, it only remains to cook over low heat, very low.
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The chef's tip
To find out how long a duck confit will cook for, Yves Camdeborde has his own way: "I take a fruit apple. I put it in the pot with the duck confit and I start cooking at a very low boil, but really very small. When the apple fruit is going to burst it means that the duck is cooked ".
A grandmother's trick that we really want to try ... just for fun.