Back in the day, long before the invention of the fridge, the French discovered a delicious way to preserve their food: to confit. Here in good old Blighty, we were adding salt to our meat and while curing is an effective way to stop decay, it does tend to dehydrate, not to mention making everything taste of salt.
By contrast, to confit is 'to preserve in its own fat' which results in meltingly tender, moist and extremely flavorful meat. After infusing the duck legs with herbs and spices - I use Rosemary, Thyme, Bay, Garlic, Cinnamon and Star Anise - for at least 24 hours, the meat is submerged in duck fat. Once this has cooled it will keep for several weeks while the legs absorb all that lovely moisture.
This is truly one of my favourite dishes ever!
Feast your eyes on the full menu at Secret Sunday Lunch Club webiste. but just to wet your appetite here's a sample of what you'll get...
A little Nibble & a Tipple to get you in the mood
accompanied with a good selection of complimenting, seasonal veg.
A Proper Pudding
A selection of Cheese & Biscuits
Teas, Coffee and Home-made Pistachio Macaroons
Places are £49 pp (plus booking fee)
To book your place, please click here
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