CHICKEN or DUCK, HIND QUARTER, PRESERVED (CONFIT)
As seen in our 2013 APRIL DINNER SHOW with a light version of cassoulet, this is a lighter version of a French classic Duck cassoulet. Again we used this version January 2020 along with rice cake patties and cranberry sauce.
2 tablespoons Vignalta brand* sea salt
- 1 teaspoons ground coriander
- 1 tablespoons dried lavender blossoms
- 2 each chicken hind quarters, thigh deboned
- 2 cups chicken fat or other fat as desired
Combine seasonings; rub generously over both sides of chicken; place in refrigerator on a rack for 2-3 hours, uncovered.
Remove, rinse and dry very well. Place in a roasting pan and cover with fat or vegetable oil; bring to a simmer on the stove. Cover with parchment and foil and place in 325ºF convection oven for approximately 90 minutes to 2 hours.
Remove from fat and cool, reserving fat for other culinary uses. (Keep refrigerated or frozen well labeled if using again)
If you cannot find Vignalta salt, mix 2 cloves garlic, pasted with 2 teaspoons salt and 4 teaspoons finely chopped tender rosemary shoots (no stems).