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- Duck_confit abstract "Duck confit (French: confit de canard French pronunciation: [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the leg of the duck.While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative.Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximize preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust pastry for tarts and quiches.A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment.The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.Duck confit is also a traditional ingredient in many versions of cassoulet.".
- Duck_confit thumbnail Confitdecanard.jpg?width=300.
- Duck_confit wikiPageExternalLink duck-fat-duck-rinds-and-duck-confit.html.
- Duck_confit wikiPageExternalLink watch?v=fwpwqtmKcgc.
- Duck_confit wikiPageID "2277679".
- Duck_confit wikiPageLength "3143".
- Duck_confit wikiPageOutDegree "12".
- Duck_confit wikiPageRevisionID "653768226".
- Duck_confit wikiPageWikiLink Cassoulet.
- Duck_confit wikiPageWikiLink Category:Duck_dishes.
- Duck_confit wikiPageWikiLink Category:French_cuisine.
- Duck_confit wikiPageWikiLink Confit.
- Duck_confit wikiPageWikiLink Duck_(food).
- Duck_confit wikiPageWikiLink France.
- Duck_confit wikiPageWikiLink French_cuisine.
- Duck_confit wikiPageWikiLink Gascony.
- Duck_confit wikiPageWikiLink Poaching_(cooking).
- Duck_confit wikiPageWikiLink Thyme.
- Duck_confit wikiPageWikiLink File:Confitdecanard.jpg.
- Duck_confit wikiPageWikiLink File:Duck_confit.jpg.
- Duck_confit wikiPageWikiLinkText "Confit Duck Leg".
- Duck_confit wikiPageWikiLinkText "Confit".
- Duck_confit wikiPageWikiLinkText "Duck Confit".
- Duck_confit wikiPageWikiLinkText "Duck confit".
- Duck_confit wikiPageWikiLinkText "confit de canard".
- Duck_confit wikiPageWikiLinkText "duck confit".
- Duck_confit wikiPageWikiLinkText "duck".
- Duck_confit hasPhotoCollection Duck_confit.
- Duck_confit wikiPageUsesTemplate Template:Commons_category.
- Duck_confit wikiPageUsesTemplate Template:Cookbook.
- Duck_confit wikiPageUsesTemplate Template:IPA-fr.
- Duck_confit wikiPageUsesTemplate Template:Lang-fr.
- Duck_confit wikiPageUsesTemplate Template:Refimprove.
- Duck_confit wikiPageUsesTemplate Template:Reflist.
- Duck_confit subject Category:Duck_dishes.
- Duck_confit subject Category:French_cuisine.
- Duck_confit hypernym Dish.
- Duck_confit type Article.
- Duck_confit type Food.
- Duck_confit type Article.
- Duck_confit type Dish.
- Duck_confit comment "Duck confit (French: confit de canard French pronunciation: [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the leg of the duck.While it is made across France, it is seen as a specialty of Gascony.".
- Duck_confit label "Duck confit".
- Duck_confit sameAs Confit_de_pato.
- Duck_confit sameAs Ahate-urineko.
- Duck_confit sameAs Confit_de_canard.
- Duck_confit sameAs m.0708sy.
- Duck_confit sameAs Утиное_конфи.
- Duck_confit sameAs Confiterad_anka.
- Duck_confit sameAs กงฟีเป็ด.
- Duck_confit sameAs Ördek_konfi.
- Duck_confit sameAs Q2992515.
- Duck_confit sameAs Q2992515.
- Duck_confit wasDerivedFrom Duck_confit?oldid=653768226.
- Duck_confit depiction Confitdecanard.jpg.
- Duck_confit isPrimaryTopicOf Duck_confit.