Confit De Canard Preserved Duck Recipes

Steps:

• Season duck legs with salt and a few thyme leaves. Wrap in paper toweling and refrigerate 24 hours.
• The following day: Rinse off seasonings, blot very dry, and wrap in pairs in boilable pouches, then use a FoodSaver or professional vacuum packing device to seal airtight. Cover one stovetop burner with a Simmer Mat or heat diffuser. Place the sealed pouches in a deep flameproof ceramic or cast-iron casserole and cover with hot water. Be sure the pouches are completely submerged; if necessary, weight them down. Place the casserole over the mat or heat diffuser set over medium-low heat. Cover the casserole and heat to 180°F (use an instant-read thermometer), then reduce heat to low and allow to simmer at a constant 180°F temperature for at least 8 hours for Moulard, 9 for Muscovy, or 5 to 6 hours for Pekin. (If you have an electric oven, alternatively, you can place the pouches in very hot water in a casserole and cook at 180°F overnight. (Because of the constant water temperature, the flesh won't cook beyond its stage of "doneness.")
• The duck is ready when the flesh feels very tender, begins to separate from the bone, and the joint between leg and thigh cracks easily. When you remove the pouches from the casserole, immediately set the pouches in a bowl of ice water to chill until completely cold, about 30 minutes. The fat should congeal. Refrigerate until ready to use, within one week (see Cooks' Notes below).
• When ready to serve: Place the pouches under warm running water until you can easily break the chunks of the fat away from the meat. Open each pouch and separate the fat and jelly-like juices from the flesh. Set the fat aside for some other purpose; use juices for sauces or add to the beans. If using for cassoulet, bone the legs and break the meat into large chunks. Brown the skin to a crisp in a skillet; season the flesh side with pepper. Add the meat chunks and skin to the cassoulet

Steps:

• Cut each of the ducks or have them cut as follows: two breast pieces (the breast cut lengthwise down the center), two thighs, two legs, two wings, gizzard, liver, heart, neck and backbone. Using a sharp knife, place one piece at a time on a flat surface and cut away and reserve all the peripheral fat (the fat that extends beyond that covering the meat). Save all the cavity fat.
• Put the pieces of fat into a heavy saucepan and cook over gentle heat without browning. You want to render the fat from the solids. The solid pieces will become quite crisp and nicely browned after about 45 minutes to an hour. Strain off the fat. There should be about two and one-half cups. Discard the solids.
• Arrange the duck pieces in one layer in a large pan and sprinkle with pepper and salt. Sprinkle the pieces with the bay leaves, thyme, cloves and garlic, turning the pieces to coat them evenly with the ingredients. Arrange the pieces neatly, close together and cover with plastic wrap. Place in the refrigerator or a very cool place and let stand 24 to 48 hours.
• When ready to cook, put the bony parts (back, necks and so on) on the bottom of a large saucepan or small casserole large enough to hold all the pieces. Place the meaty parts on top, all the pieces skin side down. Add the two and one-half cups of rendered duck fat and the lard. Cover closely and bring the fat to the boil. Let simmer about one hour and 15 minutes.
• Remove the pieces of duck from the fat. Separate the meaty parts from the bony parts. You may pick at the bones if desired, but the choicest portions are, of course, the meaty parts. Preserved poultry or meats will keep for an extended period of time. To preserve them further, put the portions to be reserved in a utensil and add the hot fat to cover. Let stand at room temperature until cool. Refrigerate until ready to use.
• When ready to use, heat the congealed fat until it is melted. Remove the pieces of duck and use as indicatd in any recipe calling for preserved duck.
• To choose an example, heat four tablespoons of the duck fat in a large heavy skillet and add the duck pieces, skin side down. Cook about four or five minutes on one side or until nicely browned. Turn the pieces and continue cooking about four or five minutes until nicely browned on the second side.

Steps:

• Pick over the beans, if necessary, to remove any foreign particles. Put the beans in a kettle and add cold water to cover about one inch above the top of the beans. Bring to the boil and let simmer about two minutes. Drain. Return the beans to the kettle and add eight cups of water and salt to taste. Add the onion with the cloves, bay leaf, carrot, thyme and salt pork. Bring to the boil and let simmer one to one and onequarter hours or until beans are tender.
• Remove and reserve the salt pork, carrot and onion. Discard the cloves.
• Brown the duck pieces as indicated in the original recipe and set aside.
• Meanwhile, heat the duck fat in a saucepan and add the chopped onions. Cook, stirring, until wilted. Add the tomatoes and cook about 15 minutes.
• Add the tomato mixture to the beans. Cut the salt pork, carrot and whole onion into small cubes. Add this to the beans and tomatoes. Stir and cook about 10 minutes. Add the parsley.
• Serve the beans with the hot, preserved duck pieces.

Steps:

• two legs with thighs attached, two breast halves, two wings and neck.
• Trim away any peripheral fat from the duck and from the inside of the cavity, reserving it for rendering. In a large, shallow bowl layer the duck pieces, sprinkling them with the salt and pepper. Add the garlic, cloves, bay leaves and thyme. Cover with plastic wrap and refrigerate 24 hours, turning the pieces occasionally.
• Rinse the pieces to remove the salt, drain and wipe dry with a paper towel. In a very large pot heat the goose fat or duck fat just enough to melt it and add the duck pieces, garlic and herbs. (Preferably, the pan should be large enough to hold the pieces in one layer. Use a copper pot if you have one; it will allow the duck to cook slowly and evenly.)
• Bring the fat almost to the boil, then quickly lower the heat to a gentle simmer and simmer slowly and evenly, uncovered, for 1 1/2 hours. Do not allow the fat to boil or the meat will be fried, not gently cooked. After 1 1/2 hours pierce the duck meat with a metal skewer. If the juice flows clear, the duck is cooked. If it flows red continue cooking until the juice flows clear. The meat should be soft and not offer the least bit of resistance.
• Remove the duck pieces and arrange them in a large, round earthenware terrine, a large, wide-mouth canning jar or several jars. (If you will be using the confit right away or the next day, just cover and refrigerate). To store the confit for more than a day strain the fat through a very fine sieve over the duck pieces. There should be enough fat to fully cover them. If not, add additional goose fat or duck fat to cover. Cover the terrine with a lid or plastic wrap.
• Refrigerate (or store in a very cool cellar) for several weeks before using. The confit should keep for several months as long as it is well-covered with fat.
• When ready to serve, allow the confit to rest at room temperature for an hour, then lift as many pieces as you will need out of the fat.
• To serve at room temperature, brown as described above, then drain and allow to cool before serving. Cold duck is excellent with a green salad with a garlicky dressing.
• Broil the pieces or cook them in a very hot oven in a little of their own fat or pan-fry them in a little of their own fat until the skin is crisp and deep brown and the meat is heated through. Drain and serve.