Cro's Confit de Canard.

When this ad' came through with the post, I couldn't resist.

Confit is usually made with two different cuts of Duck; the 'cuisse', and the 'manchon' (the thigh and the upper wing). This offer was for Manchons, and at €1.39 per kilo one can hardly say no!

The only problem with Confit making is that you really need 'fattened' ducks (canards gras); those that have been specifically raised for Foie Gras. Obviously this is not available everywhere, but any good fatty duck would do.

Stage one is to salt the pieces lightly, and leave them overnight.

The following day the pieces are very very slowly cooked (only barely bubbling; unlike above) in duck fat, for 2 hours for Cuisses, and 1 hour for Manchons. Keep checking that they don't brown too much; if possible they should remain quite pale. Lard would just about do instead of duck fat.

The pieces are then packed into sterilised pots or jars and the fat poured over. A round piece of greaseproof paper and an elastic band should keep out any unwanted visitors.

Pieces are taken out as required, and gently fried until heated through. Voila... it's as simple as that! If you keep your Confit in a cool place, it'll last for 6 months; if you can resist.

Traditionally Confit is eaten with Pommes de Terre Sarladaise; sliced potato cooked in duck fat (what else), with garlic and parsley. Yum.