Confit de Canard
For the confit, sprinkle two thighs and legs of a fat duck, some gizzards and heart
(optional!) with dried thyme, tarragon, marjoram, two tbs. coarse salt, pepper. Marinate
overnight.
Next day, heat a non stick frying pan and add the duck. Cook on a very low heat,
covered, until most of the fat is melted. Add same quantity of water as fat in the
pan, add gizzards and hearts, cover and cook in a very slow oven (mark 3) for one
hour until very soft.
Blend a vinaigrette with one full teaspoon of mustard, two tablespoon of port, one
tablespoon of orange juice, a tablespoon of boiling water and one of olive oil, salt
and pepper to taste.
Optionally, sauté a little foie gras. Cut all meat in small pieces, and mix with
dressing and salad leaves, like rocket, lollo biondo, trevis0, etc.
