There are Indian samosas filled with coriander-scented duck confit .
In too many places now, confit of duck approaches the commonplace.
There was a freebie starter of baby spring roll stuffed with duck confit and deep-fried fillet of monkfish.
For the main course I had the ‘crisp confit of duck’ with puy lentils and smoked bacon ragout with a red wine sauce.
At the same time, pan fry your duck confit until the skin is crispy and the meat is heated through.
Crispy duck confit is equally hearty, more so when you factor in black-eyed peas for a soul-food spin.
Today I served some mackerel with confit of duck, two oily and fatty ingredients which you wouldn't expect to see together.
Serve with roasted chicken wings (or shredded confit of duck if you feel decadent) or some grated gruyère.
Duck confit is fatty and juicy and sparkling with pea greens and spiced cashews.
It is also the principle underlying English potting and the French method of making confit of goose or duck, in which the meat is cooked and stored in copious amounts of melted fat.