Last night we failed to finish some Confit Duck (1 1/2 legs). Don’t want to waste it but my brain’s apparently stopped working this morning! Any leftover ideas anyone?
Chinese curry with egg fried rice?
1 Like
Left over confit! A truly bizarre concept!
We do a couple of things with confit:
Crispy Duck Wraps - Remove the duck from the bone, shred it and warm on a baking tray, serve with Chinese pancakes, shredded spring onion, sliced cucumber & Hoi Sin. To make them particularly good, remove the skin, lay it on a baking tray and cook at 200°C for 15-20 minutes until fully crispy then chop fine and sprinkle on shredded duck.
Parmentier - again shred the duck, fry off shallots, add black pepper, thyme, stock, red wine, cover in mash potato & comte cheese then bake in the over = delish!
Link to Recipe
I am heading to UK this week and taking 3 tins of Confit to family/friends. I find the confit from Lidl to be excellent.
3 Likes
Mat. Love it! Will definitely try, particularly as it avoids some fairly limiting allergy issues in our household - gluten/Wheat, Curry, egg yolks and coriander!
Where do you find the Chinese pancakes?
Pancakes:
Eurasie Bordeaux Lac
05 56 50 86 75
https://maps.app.goo.gl/SsiZgk5oAH337raMA
(also the Lee Kum Kim Sweet Hoi Sin sauce is very similar to that served in restaurants with crispy duck)
My first, immediate thought. Beautiful. 
1 Like
Generally?
1 Like
When we’re serving confit and there are too many portions in the package (can one ever have too many?)
I gently disentagle ALL the portions from the fat (at so low a temp that the portions don’t get warm…) then bag and freeze the extra for later.
Leftover meat is turned into duckpond pie… or glorious sandwiches with crusty bread…
1 Like
