Rick Stein's French Odyssey by Rick Stein

Author:Rick Stein
Language: eng
Format: epub
ISBN: 9781446415597
Publisher: Ebury Publishing

Duck confit with braised red cabbage

I have a feeling that people think that duck confit is a bit too cheffy. Well, it’s not. In Lavardac market I picked up a recipe for salting duck legs for confit that only requires duck and sel gris, coarse unrefined rock salt from the south of France, and cooking the confit couldn’t be easier either, as you will see below. It’s best served, in my opinion, with a frisée salad and Constance Spry’s recipe for braised red cabbage, which is sweet and sharp and counterbalances the fattiness of the duck. You’ll notice that the cure requires a markedly small amount of salt, leading to a definitely cured but sweet confit.

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