DUCK CONFIT SPRING ROLLS
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the confit: Preheat oven to 200 degrees F.
- Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.
- To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions.
- Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.
- Preheat oven to 400 degrees F.
- Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.
DUCK CONFIT SLIDERS, BANH-MI STYLE
Provided by Michael Symon : Food Network
Time 6h
Yield 4 to 6 appetizer servings
Number Of Ingredients 27
Steps:
- Preheat oven to 225 degrees F.
- Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.
- Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool.
- Whisk the egg yolks, garlic and lime juice together. Whisk in 1/3 to 1/2 cup liquid duck fat. Add the lime zest and season with hot sauce, and salt, to taste.
- Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired. Remove the duck from the pan and shred with fork.
- Slice the slider rolls in half. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.
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
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.
Provided by Tom Colicchio
Categories Duck Garlic Fall Thyme Simmer
Number Of Ingredients 8
Steps:
- 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
- 2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer - just an occasional bubble - until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
More about "shredded duck confit recipes"
SOUS VIDE DUCK CONFIT RECIPE - SERIOUS EATS
Web Dec 7, 2017 Updated Apr. 23, 2023 0 Serious Eats / Emily Dryden In This Recipe A Confit Primer Why Sous Vide Duck Confit? Temperature and …
From seriouseats.com
Ratings 7Calories 205 per servingCategory Entree, Mains
From seriouseats.com
Ratings 7Calories 205 per servingCategory Entree, Mains
PASTA WITH SLOW ROASTED DUCK CONFIT RECIPE - SIMPLY …
Web Feb 9, 2010 Ingredients 1 pound tagliatelle pasta 1 or 2 slow-roasted duck legs * 4 finely chopped garlic cloves 1/4 teaspoon chopped fresh …
From simplyrecipes.com
4.4/5 (5)Total Time 25 minsCategory Duck, Italian, PastaCalories 288 per serving
From simplyrecipes.com
4.4/5 (5)Total Time 25 minsCategory Duck, Italian, PastaCalories 288 per serving
HOW TO COOK WITH DUCK CONFIT - CENTER OF THE PLATE
Web Sep 18, 2017 Grated or sliced potatoes browned with duck fat in a pan are the perfect nest for shredded duck confit. Duck Confit Sandwich …
From center-of-the-plate.com
Estimated Reading Time 4 mins
From center-of-the-plate.com
Estimated Reading Time 4 mins
DUCK CONFIT SALAD - A SPICY PERSPECTIVE
Web Jan 18, 2013 Cut the avocado into small chunks and remove the pomegranate arils. Arrange the salad greens on 4 plates. Then top each pile of greens with 1/3 cup duck confit, avocado chunks and a sprinkling of …
From aspicyperspective.com
From aspicyperspective.com
10 BEST SHREDDED DUCK RECIPES | YUMMLY
Web May 31, 2023 Shredded Duck Recipes 5,615 Recipes This search takes into account your taste preferences Shredded Duck Burger with Plum Sauce Slow The Cook Down brioche buns, star anise, salt, star anise, …
From yummly.com
From yummly.com
CLASSIC DUCK CONFIT RECIPE: HOW TO MAKE DUCK CONFIT
Web Jun 5, 2023 Transfer the duck legs to a ceramic or glass dish with a lid. Using a fine-mesh strainer, strain the duck fat into a large measuring cup. Pour the fat over the duck legs so that the legs are completely …
From masterclass.com
From masterclass.com
TRADITIONAL DUCK CONFIT RECIPE - SERIOUS EATS
Web May 12, 2020 Seal bag, pressing out as much air as possible. Massage bag until duck legs are evenly coated on all sides. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours. …
From seriouseats.com
From seriouseats.com
HOW TO COOK WITH DUCK CONFIT | D'ARTAGNAN
Web Up to 4% cash back Perfect Pasta Choose your favorite pasta, and add a serving of shredded duck confit on top, or toss it with pasta for duck confit carbonara. Add a fried duck egg on top – with a runny yolk – for the ultimate …
From
From
PULLED DUCK RECIPE - BRAISED, SHREDDED DUCK | HANK SHAW
Web Jan 24, 2022 Salt your duck legs, smoke at low-ish temperatures for a few hours, then simmer in a pot until the meat is super tender. Choice of wood for the smoke is up to …
From honest-food.net
5/5 (7)Total Time 5 hrs 10 minsCategory Appetizer, Lunch, Main CourseCalories 259 per serving
From honest-food.net
5/5 (7)Total Time 5 hrs 10 minsCategory Appetizer, Lunch, Main CourseCalories 259 per serving
BREAK OUT YOUR NONSTICK SKILLET FOR THE BEST CRISPY DUCK LEG CONFIT
Web Jan 28, 2020 Heat the skillet over medium-low heat, pat the skin on your confit duck legs dry, and arrange them skin-side down in the pan. This is another good time to bust out …
From seriouseats.com
From seriouseats.com
DUCK CONFIT FLATBREAD | MCCORMICK FOR CHEFS®
Web Set oven to 400˚F. For each serving, spread flatbread with 1/4 cup sauce, leaving a 1/2“ border along the edges. Top with 1/2 cup mozzarella cheese, 1/4 cup Manchego cheese, …
From mccormickforchefs.com
From mccormickforchefs.com
CRISPY DUCK CONFIT WITH MIXED BITTER GREENS SALAD RECIPE
Web Jan 29, 2020 Directions. Gently pat duck skin dry with paper towels. Heat a large nonstick skillet over medium-low heat for 2 minutes. Add duck fat to skillet, and spread with a …
From seriouseats.com
From seriouseats.com
HOMEMADE DUCK CONFIT RAVIOLI RECIPE | DASH OF SAVORY
Web Oct 18, 2015 {The pre-cooked duck confit from the store is great because you can just warm it under the broiler and shed it for this recipe.} Add the shredded duck confit to a …
From dashofsavory.com
From dashofsavory.com
SWEET AND SAVOURY CREPE CONES WITH SHREDDED DUCK CONFIT
Web In a skillet, heat 15 ml (1 tbsp) of the duck fat over medium heat. Cook the shredded duck for 3 to 4 minutes. Set aside and keep warm. In a pot of salted boiling water, cook the …
From canardsdulacbrome.com
From canardsdulacbrome.com
SHREDDED DUCK CONFIT QUESADILLAS - CANARDS DU LAC BROME
Web In a skillet over medium heat, warm the duck confit for 2 to 3 minutes, stirring occasionally. Lay a tortilla in another dry, non-stick pan over medium heat. Garnish half the tortilla with …
From canardsdulacbrome.com
From canardsdulacbrome.com
DUCK CONFIT HASH - ANDREW ZIMMERN
Web 1 cup or more of shredded duck confit; 1 Tablespoon canola or any vegetable oil; 1 cup diced onion; 1/2 cup match-stick cut carrot; ½ cup thinly sliced mushroom; 1 cup thinly …
From andrewzimmern.com
From andrewzimmern.com
DUCK CONFIT RECIPE, CABBAGE & PEPPERCORN SAUCE - GREAT BRITISH …
Web 1 sprig of sage. 5. For the duck sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground …
From greatbritishchefs.com
From greatbritishchefs.com
ROAST DUCK, SPICED POACHED PEAR AND BROAD BEANS RECIPE - BBC
Web Method. To make the roast duck, pre-heat the oven to 220C/200C Fan/Gas 7. Season with salt and pepper. Heat a medium oven-proof frying pan over high heat and fry the duck …
From bbc.co.uk
From bbc.co.uk
BEST DUCK CONFIT TACOS RECIPE - TASTING TABLE
Web Dec 9, 2021 Set a nonstick pan to medium heat. Add 2 tablespoons of oil and duck meat to the pan. Cook over medium heat, until the meat is hot and browned in spots, about …
From tastingtable.com
From tastingtable.com
You'll also love