Duck Confit in Maple Water Aspic

Is a French dish made with the whole duck. Confit (pronounced kohn-FEE) comes from the French confire, meaning “to preserve.” In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Duck confit is a duck that has been cured with salt and then gently cooked in its own fat. The duck emerges meltingly tender with a rich, slightly salty but mellow flavor—there’s nothing quite like it. This delightful recipe of duck charcuterie relies on natural ingredients for great taste and satisfying texture.

Duck Confit in Maple Water Aspic


2 envelopes plain gelatin
1/2 cup water
3 cups Maple water
1 cup mixed vegetables (diced)
Salt and freshly ground pepper, to taste
2 confit duck legs without the skin, meat removed from bones and shredded
1 1 cm (1/2 in) slice ham, cut in strips


Oil a 20×10-cm (8×4-in) terrine or bread pan. Set aside.
In a bowl, sprinkle gelatin over water and let soften 5 minutes.
Heat maple water in a saucepan. Add gelatin and heat until gelatin dissolves.
In the terrine, combine vegetables, salt, pepper, duck and ham. Add maple water. Chill about 8 hours.
Unmould and slice with a very sharp knife dipped in hot water.

By Olga Bejuà / 2020 for D&F Magazine

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