Does Stuart know you can make Chinese seaweed with curly kale? I haven’t done it for a while but the recipe I used was done in the oven, not fried.
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Try it! Super easy - get some confit sous vide in a plastic bag. Inter usually has it, at least here in sw24.
Put it skin up in an oven dish and bake it for about 20 minutes to half an hour, the skin will go deliciously crunchy and the meat should still be juicy, it’s already cooked so you need to worry only about it drying out. There shouldn’t be any wobbly shivery bits of fat left.
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Confit duck is similar in texture, but obviously spiced differently (if at all). I like the tinned version but you do end up with a lot of duck fat 
Just the mention of seaweed would turn him off Jennifer !
We don’t have an Intermarche store near us but I’m sure leclerc or HyperU sell it. It’s not something I look for, but I’ll certainly search it out and give your method a try next time we do our shopping @vero. Thanks.
I can understand that, he’s not alone. 
So he never had ‘seaweed’ at the Chinese restaurant? Maybe you could rename it and serve is as kale.
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Not sure that would work Jennifer. He’s pretty good at sussing things out when it ‘doesn’t taste like it normally does!’.
https://maps.app.goo.gl/EEUbDjJanQ1vnKwN7?g_st=ic
Try this place if you’re in Normandie.
Some people just call it crispy kale. This is the recipe I used because you don’t fry it, just don’t mention the S word.
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When I eventually give it a go, I won’t even tell him what it is ! Thanks for the recipe Jennifer 
We talked to a Chinese restaurateur who said that their ‘seaweed’ was never actual seaweed and I think they were far from alone. I think a lot of places use spring greens but kale is a nice texture.
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I don’t think Chinese seaweed you get in restaurants has ever been anything but shredded green vegetable leaf.
That’s my impression too. Think of all the people who missed out because they didn’t want to eat seaweed. 
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They have no trouble with it in Wales, or is that a different kind of seaweed? 
Here they are arsenips.
I think many persons, irrelevant of nationality, are going off native vegetables; it is all driven by imports and offering produce out of season.
Hot fan oven 200/220° for fifteen minutes is a useful starting point - one of the reasons I make my own is that a lot of the butchers’ confit de canard is too dry for our taste (DIY also works out a lot cheaper) The important thing is fast hot cooking to crispen the skin, without the meat drying out and putting the legs on a grill pan in a roasting tray so they’re not sat in the fat that will come out. Save the fat for roast veg.
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I thought confit was a slow cook immersed in fat?
That’s just the first stage of the cooking. When you remove the confited legs from the hot fat, the duck skin is soft and rather unpleasant, so there’s a second stage where it’s dried out and crispened in the oven. In between the two stages the confit can be stored for a few weeks either under fat in a jar (traditional) or sous vide vacuum sealed (what I do).
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Sounds painful…