Duck confit sagamité

History

Duck meat stands out for its taste. Duck confit is a main dish to be enjoyed hot with powerful red wine, white wine or even champagne. Confit has existed since Henri IV. In fact, various indigenous nations were already preparing it hundreds of years ago. To be able to keep the meat longer without it changing, it is very important to cook it very slowly in animal fat.

Ingredients :

• 4 confit duck legs
• 2 cups corn kernels
• 200ml cornmeal
• 4 whole garlic cloves
• 1 onion
• 1 cup barley
• 45 ml duck fat
• 2 carrots, diced
• 1 ½ liter chicken broth

Preparation :

Fry the vegetables in the duck fat. Then add barley and chicken broth. You will let it boil for a few minutes and remove from the heat. Then add cornmeal and put the broth back on the heat with the duck legs. You can let everything mix, until you get well-cooked vegetables.

What to take with the Sagamité of duck confit?

Decide to enjoy this recipe for your next dinner? Know that duck confit is a dish from the South-West. The duck has a tender, very meaty and soft meat. It comes with a supplement that enhances the value of the duck meat. Dry and rather young red wine will make an excellent accompaniment.

Basically, this type of dish can be drunk with different types of red wines. To accentuate the flavor of Sagamité de Canard Confit, opt for a much more powerful wine.

Why is duck meat good for health?

The duck is one of the animals that have fatty meat. However, this does not mean that it is harmful to health. You should know that the fat in duck has monounsaturated acids, which are good fats for your health. Just like avocado or olive oil, duck meat has many advantages in terms of nutritional value. This meat is rich in copper, zinc, iron, phosphorus, selenium and vitamin B. In addition, duck skin is the fattiest part. You can therefore eat the flesh or even the lean pieces.