Confit de canard is another of those things that is often almost impossible to get outside of France. It is usually bought in tins containing four to six portions of duck, preserved in goose fat. Confit de canard is essentially duck that has been cooked by simmering in oil for a while, then preserved in goose fat.

http://cooking.nytimes.com/recipes/10614-confit-de-canard
http://cooking.nytimes.com/recipes/10614-confit-de-canard

Wash and dry the duck legs, before rubbing the sea salt into them. Add half of the shallots, garlic cloves, and pepper into the base of a ceramic dish. Cover with cling film before allowing to chill in the refrigerator  for 24 hours.

Preheat the oven to 110°C or 225°F, melt the duck fat in a saucepan until it turns to liquid and submerge the duck legs in the liquid fat. Cover the dish with foil before roasting in the oven for 3 hours or until the flesh goes tender, before removing from the oven and chilling until required.

For the next step, heat the oven to 200°C or 400°F, and parboil the potatoes in boiling, salted water for around 10 minutes, before draining well. Add around 4 tablespoons of the duck fat to a hot frying pan, before also adding the potatoes, garlic, thyme and a little salt. Cook over a medium heat until the potatoes turn golden – around 20 minutes. While the potatoes are cooking in the duck fat, remove the duck legs from the rest of the fat, with just a little still covering the meat. Place in a roasting tin and then roast for 20 minutes until heated through completely. Once both the duck and the potatoes are cooked, serve together with some winter or salad vegetables.

TO MAKE CONFIT DE CANARD – PRESERVED DUCK

Joint the duck.

Cover the pieces with sea salt and leave somewhere cool for 48 hours.

Simmer the pieces in goose fat for 2-3 hours, put the pieces in preserving jars and pour the goose fat on top to completely cover the pieces.