I bought this book about a year ago now and there are some lovely recipes in it , however, as stated before , I rather like a photo especially for me if I think that it could be a complicated recipe. This one had a super photo so I was instantly attracted to it!
This is the recipe cut and pasted from the book for those who need the real thing.......
Serves 8
Cooking time: 5½hours
Ingredients
1 Canard Gras (a duck
reared for foie gras. It will weigh about 6kg and may seem expensive but inside
it has a whole foie gras. If you cannot find one, then I suggest eight large
duck legs, or two normal ducks, prepared accordng to the method.)
1kg good quality
coarse sea salt
1 sprig sage
1 sprig thyme
Sauté potatoes
1kg potatoes
(Amandine, Belle de Fontenay or similar), boiled in their skins and cooled
1kg duck or goose fat
Pinch of salt
Pepper, to taste
3 garlic cloves
1 bunch of flat leaf
parsley, chopped
If using a canard gras
remove the legs and breasts, trimming off any excess fat. Chop off the head and
discard (if a canard gras). Remove the skin from the neck and add to the fat,
and put the neck (if you are using a canard gras) with the meat. Take out the
foie gras, wrap in cling film and refrigerate to use for another recipe. Add
the heart and gizzard, cut in half and washed. Trim all the skin and fat off
the carcass. Put all the fat in a pan and cover with water. Bring to a gentle
simmer to render. This usually takes about an hour – the water should have
evaporated and the fat clear. Pour the fat through a fine conical sieve without
pressing. Liberally sprinkle the meat with the sea salt and chill for 90
minutes. Wipe off all the salt and moisture with a cloth and put the meat into
the warm fat with the sage, pepper and thyme. Bring to a very gentle simmer,
cover with a greaseproof paper and cook for about 2 hours until tender. Cool in
the fat, then chill. It will keep for several weeks if required.
When you want to serve
the duck confit, preheat the oven to 180°C/Gas 4. Place the meat in a non-stick
pan and cook over medium heat until golden. Put into the hot oven for 10–15
minutes, and when cooked, remove.
Meanwhile, peel the
potatoes when cool. Cut into 5mm slices and pan-fry in the duck fat. Season and
sprinkle with garlic and parsley.