Peta Unplugged: Culinary Adventures in the South of France

Episode 5 — Recipes

Episode 5
Episode 5
Episode 5
Episode 5
Episode 5

Confit De Canard (Preserved Duck Legs)

This is a simple way of cooking and preserving duck or goose and it improves the flavour and tenderness of the meat, making it meltingly delicious. Duck fat gives a creaminess and depth to dishes that is incomparable. It is all melted off during reheating so try not to think of the fat transferring to your own legs. The fat can be strained and reused.

SERVES 6

  • 6 duck legs
  • 2 tbsp rock salt
  • 1 tbsp crushed black peppercorns
  • 2 cloves of garlic, sliced
  • 4 sprigs of fresh thyme
  • 2 crushed bay leaves
  • 2 litres of duck fat
  • ½ tsp ground white pepper
  1. Cover the duck legs with all the ingredients except for the fat and white pepper and marinate for twenty four hours. Rinse the legs with cold water to remove the marinade.
  2. Lay the duck legs skin side down in a large pot, add the melted fat and white pepper and simmer very gently for two hours.
  3. Allow to cool then transfer legs and fat to an earthenware dish. Leave at least a week to mature before eating. They will keep in the fridge like that for up to two weeks. If you seal the pot with a salt sprinkled cloth and then cover it with thick brown paper tied with string, the confit will keep for several months, either in a cool place or in the fridge.

To serve: Allow the confit to sit in a warm place till the fat runs (this can be done in a gentle bain-marie). Drain the legs then heat up a little of the duck fat in a fry pan and sauté the legs, skin side down, till golden and crispy. Alternatively grill them.

In France confit is usually served with sliced potatoes fried in duck fat and a salad. I suggest a chicory and dandelion salad splashed with walnut oil and tarragon vinegar.

Pommes Sarladaises (Potatoes in Duck Fat)

  • 1kg waxy potatoes like Desirée, Draga or Jersey Benne
  • 8 tbsp duck fat
  • sea salt and freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 3 tbsp chopped flat leaf parsley
  1. Peel potatoes and slice very thinly. Dry with a tea towel.
  2. Melt half the duck fat, pour it into a bowl, add salt and pepper and toss the potato slices in it.
  3. Heat the rest of the duck fat in a large heavy based fry pan. Tip the potatoes in and cook on medium heat for about 10 mins to get a golden base. Now start moving the slices around so other layers can take on some colour. When they are all golden and cooked through, you can either stir in the garlic and parsley and serve or serve and scatter the garlic and parsley over the top.

Tart Fine aux Tomates

SERVES 6

  • 350g short or flakey pastry
  • 1.5kg Roma or acid free tomatoes
  • 100g soft fresh goat cheese
  • 40g grated parmesan
  • sea salt and freshly ground black pepper 
  • ¼ cup finely sliced fresh basil leaves
  • extra virgin olive oil for drizzling
  1. Roll out the pastry into a large circle, about 30cm in diameter, place on a baking tray and rest in the fridge.
  2. Preheat the oven to 200°C
  3. Slice the tomatoes, discarding tops and bottoms.
  4. Mix the goat cheese, parmesan, some salt and pepper and the basil. Spread this in the middle of the pastry round, leaving 10cm at the edge (because it will melt and spread during cooking).
  5. Arrange the tomatoes on top in tight, overlapping circles. Drizzle with a little oil.
  6. Bake at 200°C for 30 mins then at 150°C for 45 mins. This cooking time seems long but it is necessary to dry out the tomatoes.

Tomato Jam

Tomato jam is commonly used with salads, chicken and on bread. Tomato jam lasts for a week in the fridge, not that you care, as you will eat it all in one sitting.

MAKES 2 CUPS APPROX

  • 2kg very ripe Roma or acid free tomatoes
  • 2 tbsp extra virgin olive oil
  • 3 tbsp honey (thyme honey is good)
  • 1 tsp ground cinnamon
  • salt and freshly ground pepper to taste
  • 1 tsp orange blossom water
  • 2 tsp sesame seeds
  1. Preheat the oven to 250°C and roast the tomatoes whole till they are blackened — takes about half an hour.
  2. Once cool, peel, core, deseed and chop. It will be about four cups.
  3. Heat the oil in a medium sized pot then add the chopped tomatoes and any cooking liquid. Cook on a medium heat till completely reduced and very thick — maybe ten minutes.
  4. Add honey, cinnamon, salt and pepper and cook for another five minutes.
  5. Remove from the heat and add the orange blossom water.
  6. Serve on a flat plate and sprinkle with sesame seeds.