Confit (pronounced kon-FEE) here refers to the method of slow-cooking the duck in its fat, yielding gorgeously tender meat. Today’s Duck Confit for the main with Lentil RagoutĬalled Confit de Canard in French, Duck Confit is an elegant and classic French bistro dish.
As for Friday? Lemon Tart – the perfect French dessert ending to this menu! We’ll round out the week with an incredible French dessert, of course!! This week, it’s French Bistro Week!!įollowing Monday’s French Goat’s Cheese Salad starter, I present today’s Duck Confit as the scrumptious main.
This is a traditional Duck Confit recipe that’s low-effort and DOESN’T require buckets of duck fat! 🇫🇷 Welcome back to French Bistro Week!🇫🇷įrom time to time, I like to dedicate a week of recipes to a theme. Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. Duck Confit is an adored, age-old French preparation for duck.
