Debbie Gold

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Duck Confit

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Duck confit is a French dish. To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature. The meat is slowly poached at least until cooked, or until meltingly tender. The flavorful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables, savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches. Duck confit is also a traditional ingredient in many versions of cassoulet. Executive Chef Debbie Gold preserves this French tradition “In the Kitchen” for her diners at The American Restaurant.