Recipe: Confit de canard from Memmisj

Cookbook author Jonah Freud takes a close look at the global Jewish cuisine in her new and beautiful book Memmisj. After all, Jews live spread across the world, each with their own dishes, such as this classic confit de canard.

Jonah: “I once read in a study that duck and goose fat are the only fats that have a cholesterol-lowering effect. I know that a study only counts if it has been conducted and proven at least twice, but I simply held on to the idea for years without looking into it. In my culinary conviction, duck and goose fat are therefore very healthy, which suits me very well.”

How to make the confit de canard

• Rub the duck pieces all over with the coarse salt. Place the pieces in an earthenware pot. Grind a generous amount of pepper over them and tuck the thyme and bay leaves between the pieces of duck. Put a lid on the pot and leave it in the refrigerator overnight.
• The next day, preheat the oven to 150 °C.
• Remove the duck pieces from the pot and wipe the salt off the pieces of meat with kitchen paper. Place the duck pieces skin-side down in a heavy casserole. Put it over low heat and gently fry the duck until lightly browned for 15–20 minutes. Then add enough duck or goose fat to submerge all the pieces of meat. Put a lid on the pan and place it in the oven. Leave it in the oven for at least 2 hours, until the meat is very tender.
• The confit can be eaten immediately or stored. If storing it, make sure the pieces of meat are stacked in a tightly sealable jar. Pour in enough melted duck or goose fat to completely submerge the pieces of meat. Store the confit in a dark, cool place.

Title: Memmisj
Author: Jonah Freud
Price: €35
Publisher: Carrera Culinair

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