Duck confit (or goose confit) is a culinary specialty of southwestern France.
It is prepared with fat birds, fattened by gavage (force-feeding), the same ones used to produce magret (fat duck breast) and foie gras
The breeding of birds is a practice that goes back to ancient Egyptian times. The practice of force-feeding continued during and after the fall of the Roman Empire in Central Europe,
The confit goes into history thanks to Henry IV (raised in the countryside), who asks the governor of Bearn to send him a dozen confit geese.
It was (with salting) one of the only methods of preserving meat over a period of months to a year.
Ingredients:
4 duck legs, 2 liters duck or goose fat, 1 bunch of thyme, 1 tbsp crushed black peppercorns, 5 garlic cloves, 5 bay leaves, 1 cup course sea salt, ½ cup water
Photography: Wessel Woortman
Video montage: Wessel Woortman
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