Cooking Confit de Canard

[Lancs Jag Boy]

I'm just back from the Dordogne and as usual I've enjoyed eating lots of duck.

I particularly enjoy confit de canard, so much that I bought a tin of the stuff.

Am I correct in thinking that it is already cooked and simply needs relieving of its fat preserve and then blasting in a frying pan??

Let me know what you all think.

Many thanks,

LJB

[Mobile Chicane]

Lancs Jag Boy said:

I'm just back from the Dordogne and as usual I've enjoyed eating lots of duck.

I particularly enjoy confit de canard, so much that I bought a tin of the stuff.

Am I correct in thinking that it is already cooked and simply needs relieving of its fat preserve and then blasting in a frying pan??

Let me know what you all think.

Many thanks,

LJB

Yes, they are cooked.

I'd scrape the excess fat off (save this), and do the legs in a low oven on a shelf above a pan of diced potatoes to roast in the duck fat and juices.