Gordon Ramsay keeps the cost of entertaining down by working his magic on a cheap cut of meat
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Try it with duck
To prepare a classic confit of duck, follow the same method using duck legs instead of the pork and only poach them in the fat for 2 hrs until the meat is very tender. To serve, crisp them up in the oven in exactly the same way.
The longer you leave the pork salted before cooking, the more flavour it will have. If you can, salt the pork the night before poaching and leave it in the fridge, but wipe off all the salt and brine that comes off the pork before cooking or it will be too salty.
This method of slow cooking in fat is known as ‘confit’ and although you start by cooking in lots of fat, you actually render the fat out of the meat so that the finished dish is a lot leaner than simply roasting. The leftover fat will keep in the fridge for up to 1 month or can be frozen for 6 months ready to make the recipe again. The fat is delicious when used for roasting and frying.
This recipe is designed to be prepared ahead so that in the restaurants we can put it together in minutes when a dish comes on order. The pork can be poached in the fat, pressed, then kept in the fridge for up to 3 days or frozen for a month. The carrots can be boiled and drained the day before, ready to be coloured in the pan, and the onion velouté can be completely made ahead the day before ready to be reheated on the day.