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
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
CHINESE-STYLE DUCK CONFIT
The title really says it all - duck confit with a Chinese twist. From one of my favorite chefs, the late, but very great, Barbara Tropp, and her great cookbook, China Moon.
Provided by P48422
Categories Duck
Time P1DT40m
Yield 3 1/2 cups shredded confit
Number Of Ingredients 10
Steps:
- Combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-white, about 5 minutes.
- Adjust the heat so the peppercorns do not burn, but expect them to smoke.
- Let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
- Sieve to get rid of any husks from the peppercorns.
- Set aside.
- Sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
- Save the rest of the pepper-salt for another use.
- Put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
- Let come to room temperature before cooking.
- Heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
- Add 2 tbl.
- of the duck fat and swirl to glaze the bottom of the pan.
- Add the duck legs in a single layer and brown on both sides.
- Adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
- Remove the pot from the heat and carefully drain off any burned fat.
- Return the pot and seared duck legs to moderate heat.
- Add the duck fat and the confit seasonings.
- Nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
- Simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
- Use tongs to carefully transfer the legs to a shallow container.
- Let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
- Discard the solids.
- Arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
- Once the fat congeals, cover the container tightly.
- In this state, the confit can be stored for 1 day to 2 weeks before using.
- To serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
- Strip the legs of skin, then pull the meat from the bone in shreds.
- Discard the skin, bones and any cartilage.
- The meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
- You may have to adjust the seasonings with more pepper-salt.
- The seasoned duck fat can be frozen indefinitely.
- Strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
- On the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.
ASIAN DUCK CONFIT WITH HOISIN AND FIVE-SPICE GUACAMOLE
Provided by Aaron May
Time P1DT4h45m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Mix together the sugar, salt, cilantro, olive oil, onion, vinegar, fish sauce, sriracha, oregano, thyme, garlic, lime juice, bay leaves, ginger, and black pepper in a large bowl. Add the duck legs and let marinate, 1 hour.
- Line the bottom of a tall pan with a layer of duck fat. Place the duck legs on top, then cover with another layer of duck fat. Place in the refrigerator for 24 hours.
- Preheat the oven to 300 degrees F.
- Melt the remaining duck fat in a large ovenproof pot. Wipe the marinade off the duck legs and place them in the warm fat. Transfer the pot to the oven. Roast until meat is falling off the bone, 2 1/2 to 3 1/2 hours. Pull duck legs from fat.
- Reheat the duck in a pan over medium heat until brown and crispy on both
- sides. Garnish with a drizzle of hoisin and serve with a side of Five-Spice Guacamole.
- Slice the avocados in half, working the knife carefully around the pit. Twist the two halves in opposite directions, remove the pits, and scoop the flesh into a large bowl. Add the lime juice and toss to coat, then drain off and reserve any unincorporated juice. Add the five-spice powder, salt and sesame seeds. Using a potato masher, mash the avocados to desired consistency. Fold in the onions, jalapeno, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve.
ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Time 4h39m
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Duck Confit:
- Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
- Citrus Pea Sprout Salad:
- For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
- Plating: Place a small mound of the salad on a plate and top with two duck legs.
ASIAN NOODLES WITH BARBECUED DUCK CONFIT
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it-you dont want it to dry out and become stringy.
Provided by Paul Grimes
Categories Duck Broil Vinegar Green Bean Carrot Noodle Soy Sauce Simmer Gourmet Lunar New Year
Yield Makes 4 (main course) servings
Number Of Ingredients 17
Steps:
- Soak noodles in cold water to cover 30 minutes.
- While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
- Preheat oven to 450°F with rack in middle.
- Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
- Bring a pasta pot of water to a boil.
- Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
- Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
- Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
- Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
- Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
More about "chinese style duck confit recipes"
DUCK LEG CONFIT: 3 HOURS, 3 INGREDIENTS - ALEXANDRA'S …
From alexandracooks.com
5/5 (2)Category DinnerCuisine FrenchTotal Time 2 hrs 50 mins
- 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.)
- If possible, bring the cooked duck legs to room temperature an hour before cooking. If you feel like being fancy, use the heel of your knife to whack off the top half of the bone nub at the end of each duck leg (see photo for guidance). Also, trim off any fat extending up the bone. Note: this is purely for presentation purposes and truly is not necessary.
MORE THAN 8 THINGS TO DO WITH CONFIT DE CANARD (AKA …
From saucydressings.com
PEKING DUCK CONFIT - UWAJIMAYA
From uwajimaya.com
HOW TO MAKE CLASSIC DUCK CONFIT (AND GIVE IT A KOJI TWIST)
From seriouseats.com
[RECIPE] HOW TO MAKE TENDER DUCK CONFIT - MARY'S HAPPY BELLY
From maryshappybelly.com
PERFECT DUCK CONFIT RECIPE - CULVER DUCK
From culverduck.com
DUCK CONFIT (CONFIT DE CANARD) - LINSFOOD
From linsfood.com
CLASSIC DUCK CONFIT RECIPE: HOW TO MAKE DUCK CONFIT
From masterclass.com
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
ASIAN DUCK CONFIT - THE CALIFORNIA WINE CLUB - RECIPES
From cawineclub.com
CHINESE BRAISED DUCK LEGS: EASY RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
BEST DUCK CONFIT RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
RECIPE: DUCK CONFIT SANDWICH WITH XIANNAISE - SIR KENSINGTON'S
From sirkensingtons.com
CHINESE STEAMED BUN WITH DUCK CONFIT | BAO MOMOFUKU-STYLE
From everopensauce.com
HOW TO COOK WITH DUCK CONFIT - CENTER OF THE PLATE
From center-of-the-plate.com
EASY CLASSIC DUCK CONFIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
DUCK CONFIT (FRENCH SLOW-COOKED DUCK) | RECIPETIN EATS
From recipetineats.com
DUCK CONFIT - MY FRENCH LIFE™ - MA VIE FRANçAISE®
From myfrenchlife.org
CHINESE PANCAKES WITH DUCK CONFIT - RICARDO
From ricardocuisine.com
DUCK CONFIT - COOKTHINK
From cookthink.com
DUCK CONFIT TACOS RECIPE - JOSé ANDRéS | FOOD & WINE
From foodandwine.com
CHINESE PANCAKES WITH DUCK CONFIT | RICARDO
From ricardocuisine.com
15-MINUTE ASIAN DUCK LEG CONFIT TACOS WITH HOISIN, SPRING ONIONS …
From homemadeitaliancooking.com
CHINESE-STYLE DUCK CONFIT FROM CHINA MOON COOKBOOK BY BARBARA …
From app.ckbk.com
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) - EAT LIKE A GIRL
From eatlikeagirl.com
WHAT TO SERVE WITH DUCK CONFIT? 9 SIDE DISHES & SAUCES IDEAS
From onedoessimply.com
CHINESE DUCK LEGS RECIPE - BRAISED DUCK LEGS CHINESE BBQ STYLE
From honest-food.net
BEST COOKING CHEESE RECIPES: CHINESE-STYLE DUCK CONFIT
From worldbestcheeserecipes.blogspot.com
DUCK CONFIT (CONFIT DE CANARD) WITH STEP-BY-STEP PHOTOS - EAT, …
From eatlittlebird.com
CRISPY DUCK CONFIT A FRENCH CLASSIC - PERFECTLY PROVENCE
From perfectlyprovence.co
CONFIT DUCK LEG DUCK RECIPES FROM LUV-A-DUCK – AUSTRALIA’S …
From luvaduck.com.au
HOW TO COOK WITH DUCK CONFIT - D'ARTAGNAN
From dartagnan.com
DUCK CONFIT SPRING ROLLS - THERESCIPES.INFO
From therecipes.info
TRADITIONAL DUCK CONFIT RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE TRADITIONAL DUCK CONFIT - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
ASIAN STYLE CONFIT DUCK - ILOVECOOKING
From ilovecooking.ie
DUCK LEGS WITH CHINESE FIVE SPICE - WELL SEASONED STUDIO
From wellseasonedstudio.com
CHINESE STYLE BRAISED DUCK LEGS WITH CRISPY POTATOES RECIPE – …
From luvaduck.com.au
45 DUCK RECIPES - OLIVEMAGAZINE.COM | OLIVEMAGAZINE
From olivemagazine.com
DUCK CONFIT RECIPE - HOW TO MAKE DUCK CONFIT | HANK SHAW
From honest-food.net
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHINESE STYLE DUCK AND PLUM TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #main-ingredient #cuisine #preparation #poultry #asian #1-day-or-more #meat #duck #number-of-servings
You'll also love