He allows it to rest before slicing it on the bias and fanning the meat on the plate. Hice serves the meat medium rare, while other chefs prefer to offer it closer to medium. Few will opt to serve it well done. Hice rubs the leg with a cure of salt and spices before cooking it slowly in duck fat for six hours. The key to confit is to cook it long enough so the meat pulls apart easily, and not over salt it, he says.
Most chefs agree that the rich salty taste of confit is best balanced by sharp and sweet elements.
Des Jardins serves a crispy confit salad with Medjool dates and kumquats, while Kearney presents crispy duck confit with warm arugula salad and an orange, beet and balsamic vinaigrette. In fact, liver from ducks purposely fattened to enlarge the organ has become so popular it has spawned an entire cookbook by foie gras titan Michael Ginor. Indulgent, rich and creamy, foie gras is an ode to extravagance. To cut and complement its richness, it often is served with an acidic component, such as fruit or vinegar. Sweetness also is a counterpoint, say with a syrup, sauce or sweet wine.