Duck Confit

When my dad was young, he used to work in Switzerland. In Switzerland, he ate a lot of French food. Of all the French cuisine, the duck confit was his favorite. Since marrying my mother, she now cooks duck confit from time to time.

Ingredients:

Serves 2

• A duck (chicken also works as a substitute)
• 1 teaspoon salt
• 1 teaspoon sugar
• A little black pepper
• Olive oil (If there is no olive oil, another oil can be used)

 

1. Make lots of cuts in the duck’s skin. Do not cut the fat.
2. Pour the salt and the sugar on the duck. Use black pepper to season.
3. Pour oil over the duck.
4. Place the duck in the oven. Set the oven to 140 Celsius and wait two hours.
5. Set the oven to 190 degrees Celsius. Remove from the oven when crispy.