CHICKEN or DUCK, HIND QUARTER, PRESERVED (CONFIT)

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As seen in our 2013 APRIL DINNER SHOW with a light version of cassoulet, this is a lighter version of a French classic Duck cassoulet.

Ingredients:

  • 2 tablespoons Vignalta brand* sea salt

  • 1 teaspoons ground coriander
  • 1 tablespoons dried lavender blossoms
  • 2 each chicken hind quarters, thigh deboned
  • 2 cups chicken fat or other fat as desired

Method:

Combine seasonings; rub generously over both sides of chicken; place in refrigerator on a rack for 2-3 hours, uncovered.
Remove, rinse and dry very well. Place in a roasting pan and cover with fat or vegetable oil; bring to a simmer on the stove. Cover with parchment and foil and place in 325ºF convection oven for approximately 90 minutes to 2 hours.
Remove from fat and cool, reserving fat for other culinary uses. (Keep refrigerated or frozen well labeled if using again)

If you cannot find Vignalta salt, mix 2 cloves garlic, pasted with 2 teaspoons salt and 4 teaspoons finely chopped tender rosemary shoots (no stems).






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