Confit de canard avec pommes de terre

Astazi intram din nou in bucataria franceza, vom face o, reteta, din categoria "slow food", nu va lasati coplesiti de gradul de dificultate, rezultatul este mult peste asteptari. In plus o astfel de portie intr-un restaurant de lux este foarte scumpa!!! Sa pornim la lupta!

Confit de canard avec pommes de terre(Confit de rata cu cartofi cu rozmanin)

Ingrediente:

- 4 pulpe de rata cu piele;
- 500 ml untura de rata;
- cimbru;
- sare si piper;
- cartofi;
- rozmarin;

Incepem prin a obtine untura de rata, din pacate in Romania nu se gaseste la supermarket!
 Eu am procedat astfel: am cumparat doua rate, am pus deoparte pieptul de la ambele(cu tot cu piele) pentru o alta reteta, am asezonat cu sare, piper si cimbru pulpele si le-am dat la frigider. Am scos pielea de pe spatele ratei, din jurul gatului si excesul din jurul burtii si am taiat-o bucati mici.
Am pus aceste bucatele de piele de rata int-o cratita nonstick, la foc foarte mic, pana cand  a inceput sa se topeasca, dupa am marit focul pana spre mediu. Astfel am obtinut o cantitate suficienta de untura cat sa incepem confitul!

Scoatem jumarile de rata si punem pulpele dupa ce le-am curatat bine de orice condiment! Trebuie sa fie acoperite total de untura, le lasam la foc mic timp de aproximativ 2h. Pe la jumatatea procesului de innabusile adaugam o capatana de usturoi taiata in doua si trei fire de cimbru proaspat(buchet).
Cand sunt gata le punem intr-un vas de depozitare si strecuram untura si o punem peste confit. Putem tine astfel pana la trei luni in frigider confitul de rata.
Pentru servire se topeste la abur untura pentru a nu rupe pulpa si intr-o tigaie nonstick se prejeste, fara grasime, 2-3 minute pe fiecare parte, se asezoneaza cu sare, piper, usturoi si cimbru!
Este delicioasa cu cartofi cu rozmarin si usturoi gratinati cu putina untura de rata si ulei de masline!
Bon apettite!

PS Cu aripile si carcasa de la ambele rate puteti face o delicioasa supa de rata cu taitei, revin si cu aceasta reteta in curand!

Today we go back in French cuisine, we make "slow food", recipe, do not be overwhelmed by the difficulty, the result is beyond expectations. Besides serving such in a luxury restaurant is very expensive!

Confit de canard, avec pommes de terre ( Duck confit with potatoes)

Ingredients:

- 4 duck legs skin;
- 500 ml duck fat;
- Thyme;
- Salt and pepper;
- Potatoes;
- Rosemary;

We begin with duck fat gain, unfortunately in Romania is not found in the supermarket!
  I have done this: I bought two ducks, we set aside both breasts (with the skin) for another recipe, I seasoned with salt, pepper and thyme the legs and gave them to the refrigerator. I pulled back the skin on the rate of excess around the neck and belly and cut it small pieces.
I put these pieces of leather int rate a nonstick pan on very low heat until it begins to melt, after we increased fire up to medium. Thus we have obtained a sufficient amount of fat as to start the confit!

We scrambled out rate and put the duck legs after you've cleaned any spice off! Must be fully covered by grease, leave to simmer them for about 2h. Halfway process add a garlic cut in two and three threads of fresh thyme (bouquet).
When you are ready to put them in a storage jar and poured the grease and put over confit. So we can keep up to three months in the refrigerator.
For serving, steam melt the fat so the flesh to not break , in a nonstick pan fry without fat, for 2-3 minutes on each side, season with salt, pepper, garlic and thyme!
It is delicious with potatoes au gratin with rosemary and garlic with a little duck fat and olive oil!
Bon apettite!