DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
Steps:
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
- Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
- Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
DUCK CONFIT
This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.
Provided by Bryce Gifford
Categories World Cuisine Recipes European French
Yield 2
Number Of Ingredients 8
Steps:
- Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
- Preheat the oven to 200 degrees F (93 degrees C).
- Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
- Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg
CHEF ANNE'S CHEATER'S DUCK CONFIT & BITTER GREENS
When I worked at Savoy in SoHo, we had salt-roasted duck on the menu but we served only the breasts, so there was always an excess of duck legs hanging around. We'd eat the legs at our family meal, but after a while everyone was sick of them. Then one night, I was in a pinch for an hors d'oeuvres idea, and that's when I came up with my cheater's confit. As they say, desperation can be inspiration! My confit tastes just as good and authentic as a traditional confit, but it's SOOOOO much faster. As far as I'm concerned, the time you save with my recipe is outstanding (this is one streamlined operation!) and so is the flavor.
Yield serves: 6
Number Of Ingredients 9
Steps:
- Season the duck legs generously with salt. Coat a roasting pan lightly with olive oil and lay the duck legs skin side down in a single layer. Put the pan on the stove and bring to medium heat. Cook the legs until the fat slowly begins to melt. This will take 20 to 30 minutes and you don't want to rush it-this part of the process is worth the effort! When a decent amount of fat has been rendered, about 1/2 inch, raise the heat and brown the legs on both sides. Once browned, remove them from the pan and reserve. Yum! Doesn't this smell good?
- Preheat the oven to 400°F.
- Add the onions to the fat in the pan, season generously with salt, and stir to coat; cook over medium heat for 30 minutes, stirring occasionally. Taste to make sure they're well seasoned and add salt if needed.
- Return the duck legs to the pan and snuggle them in with all the onions. Add the wine, thyme bundle, and bay leaves and cover the pan with foil.
- Put the pan in the oven and cook for about 1 1/2 hours, stirring every 30 minutes or so to be sure the onions aren't burning. When the duck is done it should be incredibly flavorful, tender, and almost falling off the bone.
- In a large bowl, combine the greens with some red wine vinegar, a bit of salt, a nice drizzle of the warm duck fat from the pan, and some of the caramelized onions. To serve, place a large mound of the dressed dandelion greens on a plate, lay a duck leg on the greens, and top with a few more onions.
- Confit is a classic way of preserving food, most commonly used with duck. It's when you cook something in its own fat and then store it in the fat. Confit is SOOOOO good! It's luscious and rustic; think of it as fancy comfort food.
- To make traditional confit you cure the meat overnight with salt and shallots, cook it to render the fat, and then store it in its own fat.
- To make my "cheater's" confit, you render the duck fat low and slow-don't rush it! You want to melt as much fat off of the duck legs as possible. Then you caramelize lots of onions in the duck fat, toss in a bunch of white wine, thyme, and bay leaves, and braise the duck with the onions and the fat. It's hugely flavorful and a lot faster than classic confit.
- If you have any lovely duck fat left over, youil want to use it to make my killer crispy crunchy duck fat potatoes (page 219).
DUCK QUARTER CONFIT
This is easy and it was quite tasty. Nothing fancy, but a nice way to have a simple duck meal. The duck first cooks in it's own fat, then is baked to crisp up the outside. I didn't make a sauce I just served it with mashed "caulitatoes" with cheese.
Provided by A la Carte
Categories Duck
Time 3h35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub the duck with salt (you don't have to use all of it), and let sit in the fridge for an hour. After an hour, brush as much of the salt off the duck.
- Pour the wine, into a dutch oven. Add the thyme and garlic, and then the duck, skin side down.
- Heat the wine to a boil, cover and reduce to a gentle simmer. Cook at a simmer for 2 hours.
- Remove from the liquid (and fat that has rendered), and put on a baking tray. Bake at 425 F for 30 minutes, turning half way though.
- (You could skim the fat off the wine and make a sauce from the wine if you wanted).
Nutrition Facts : Calories 55.5, Sodium 28297, Carbohydrate 3, Fiber 0.1, Sugar 0.6, Protein 0.3
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- Place duck legs in a 9×13-inch or other similarly sized baking pan — you want them to fit somewhat snuggly (more snug than what you see in the pictures is just fine). Sprinkle with the tablespoon of kosher salt. Cover legs with sticks of butter, breaking the sticks in half if necessary. Cover pan tightly with aluminum foil — use a couple of sheets of foil if necessary. Be sure to wrap tightly.
- Bake for 2.5 hours. Remove pan from oven. Let cool briefly, then remove foil to cool completely. Once cool enough to handle, transfer legs to a plate (if serving immediately or within the next few hours) or a storage container (if serving on subsequent days). Transfer fat to a storage container. Label it duck fat. Store in fridge indefinitely. When you make confit again, use this fat in place of butter. (Note: You may need to pop your vat of duck fat in the microwave so that you can pour it out of its container. Alternatively, plop the container into hot water, or let it sit at room temperature for a few hours.)
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