Confit is a food-making technique that helps in preservation. It originated in France , more precisely in the Gascony region, and has been made since ancient times. It is one of the best known dishes of French gastronomy. In addition to being tasty and nutritious , you can find more than one recipe for duck confit.
The word confit comes from the French confire , which means to preserve. In the Middle Ages, the term was used to refer to the technique of cooking fruits and preserving them in syrup or honey. Later, it was also used for meat.
It is said that the confit of meat started with pork, which was covered with lard to preserve it. Regarding duck meat confit, it is known that it began to be made in the 18th century in Bayonne, because duck meat is very tasty and nutritious and it became a delicacy that was never lacking on the table of kings and emperors. . However, the boom in duck confit only came with nouvelle cuisine, a French culinary movement that was born in the 1960s.
To prepare the duck confit, the meat was first salted and left to rest for a whole day. After standing, they simmered it in its own fat for hours. When the meat was ready, they drained the fat and poured it into a tightly closed glass container where they would also keep the duck meat. It was very important to cover all the meat with the fat so that it did not come into contact with the air. In this way, they kept the meat for much longer.
It is a very simple process to prepare, although it requires patience and time. Today, duck confit is still made, although not in this traditional way.
Duck meat is a meat rich in vitamins and proteins . Exquisite and elegant dishes can be prepared with duck confit. For example, if you are looking for something simple, you can serve the duck thighs confit in the oven and garnished with potatoes, these can either be fried or baked.
If you want something more elaborate, the orange duck thigh is an exquisite dish that will surprise your guests. Although the duck thigh is the star ingredient, the sauce that accompanies it gives the extra point to this dish, to make the orange sauce you only need the juice of 1 orange and the zest of the peel of two oranges. You take the ingredients to a pot, and to boil. In a separate bowl, mix a glass of water with 1 dessert spoon of cornmeal and a tablespoon of sugar. These ingredients are mixed well, and we put it in the pot along with the juice and the orange zest. The sauce is cooked for about 10 minutes over low heat until it becomes thick. Then, we salt and pepper and remove it from the heat. And now you can serve the sauce with the previously prepared confit duck thighs.
