Confit De Canard Preserved Duck Recipes

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PRESERVED DUCK (CONFIT DE CANARD)



Preserved Duck (Confit de Canard) image

Provided by Patricia Wells

Categories     dinner, main course

Time 2h

Yield 1 preserved duck

Number Of Ingredients 8

1 duck, 4 to 5 pounds, cut into serving pieces
2 tablespoons salt
1/4 teaspoon freshly ground black pepper
3 whole cloves garlic
3 whole cloves
3 bay leaves
2 teaspoons thyme
4 cups rendered duck fat (see instructions) or goose fat (see note)

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.

CONFIT DE CANARD (PRESERVED DUCK)



Confit de canard (Preserved duck) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h40m

Yield Four to Six servings

Number Of Ingredients 8

2 fresh Long Island ducks, each weighing about 4 1/2 pounds
1 teaspoon freshly ground pepper
2 tablespoons coarse salt
2 bay leaves, finely crumbled or chopped
1 teaspoon dried thyme
8 whole cloves
12 cloves garlic, peeled and each cut lengthwise into four pieces
2 pounds lard

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.

CONFIT DE CANARD



Confit de Canard image

Provided by Food Network

Categories     main-dish

Time P1DT3h30m

Number Of Ingredients 10

2 fatty ducks (or 4 sets of thighs and drumsticks)
1/3 cup Kosher salt (about 4 teaspoons per pound of duck, half for short preserving periods)
4 shallots, minced
3 tablespoons parsley, minced
1/2 teaspoon thyme leaves, crumbled
1 bay leaf, crumbled
2 teaspoons white peppercorns, crushed
2 quarts rendered poultry and pork fat
1 garlic head, halved and stuck with 2 cloves
2 cups pork lard for storing the confit (only if there is not enough duck fat)

Steps:

  • Quarter the ducks and remove the backbones. Cut and trim off as much fat as possible. Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 cup water and render the fat (simmer it over low heat for about 45 minutes, uncovered), strain, and reserve.
  • Cut each breast into halves with the wings attached. Roll each piece of duck in the salt and place it in a large stainless glass or earthen bowl. Sprinkle each piece of duck with a mixture of the shallots, herbs, and spices and scatter any remaining salt over the top. Cover loosely and refrigerate 24 hours. NOTE: This may be cut down to a few hours if it is to be eaten within a week or two.
  • Rinse quickly, then wipe the pieces of duck to remove all the salt, herbs, spices, and liquid.
  • Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover. Bring the mixture to a boil. Lower heat and cook at a simmer for 1 1/2 hours, or until the duck flesh can be easily pierced with a straw. Do not let the mixture boil.
  • Remove the duck, drain and discard any loose bones. Strain the warmed fat. Put about 1 cup of warmed fat into each of the bowls or mason jars intended for storage of the confit and cool in order to congeal the fat.
  • Arrange the duck pieces in the containers without compacting them. Strain the remaining fat, tepid but not hot, over the duck to cover. The pieces of duck must be completely submerged in the fat. Cover and chill until solid. Cover with a layer of melted lard. Cover tightly with a glass top or with plastic wrap and store in a cool place such as a cold cellar or the refrigerator. Leave to ripen at least 1 month. It keeps well for 6 months.
  • To use the confit, set the jars or bowl in a warm oven. When the fat softens, remove pieces desired. Return jar or bowl to the refrigerator. Be sure all of the remaining pieces are covered with fat. The duck can be served at room temperature or warmed in an oven, then Sauteed to crisp the skin.

CONFIT DE CANARD



Confit De Canard image

Provided by Food Network

Time 5h30m

Yield 4 servings

Number Of Ingredients 7

4 duck legs (about 3 pounds/1.35 g)
2 cloves garlic, peeled and split in half
1 ounce/30 g coarse salt
4 peppercorns
2 bay leaves
2 sprigs fresh thyme
5 cups/1 kg (not a litre, weigh it!) duck fat, melted, more if needed to cover the legs completely

Steps:

  • Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme. Cover with a tea towel and refrigerate overnight or up to 48 hours, turning once.
  • Heat the oven to 200 degrees F. Rinse the duck and pat dry with a towel. Set the legs in a baking dish and tuck in the garlic cloves. Pour over enough fat to cover them, place over heat and when you see the first bubble, set it on a rimmed baking sheet in the oven and bake uncovered until the meat is very tender and shrinks away from the bone, about 4 hours. Cool slightly in the fat, then carefully lift them out.
  • While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilize. Lay in the bottom of two sterilized glass loaf pans (breaking the sticks if needed). Lay on the duck legs and ladle over the fat, leaving any juices behind. Make sure they are well covered. Cover with foil or plastic wrap, and refrigerate a week to mellow.
  • To cook, remove the pans from the fridge and set in simmering water about 20 minutes, so you can pull the legs out without breaking. Heat the oven to 350 degrees F and lay the legs skin-side down with a little fat around them in a cast iron pan. Bake until hot, about 15 minutes. Remove and turn oven to broil. Turn legs skin-side up and broil to crispen skin, about 3 minutes.

ANNE'S CONFIT OF DUCK LEGS



Anne's Confit of Duck Legs image

Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

4 duck legs
3 tablespoons coarse salt
1 teaspoon freshly ground pepper
2 to 3 sprigs fresh thyme
2 to 3 fresh bay leaves, torn into pieces
3 pounds lard, melted, plus more if needed
8 cups mixed salad greens, for serving
Perfect Mustard Vinaigrette, for serving

Steps:

  • Rub duck legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add thyme and bay leaves. Refrigerate covered, turning duck occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
  • Preheat oven to 300 degrees. Rinse duck under cool running water, and pat dry. In a skillet over medium heat, place duck skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
  • Transfer meat and reduced fat to a small casserole, placing duck skin side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.
  • To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow.
  • Preheat the oven to 400 degrees. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserving it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more.
  • Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg.

DUCK LEGS CONFIT COOKED IN A POUCH ("CONFIT" DE CANARD EN SOUS VIDE)



Duck Legs Confit Cooked in a Pouch (

Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).

Provided by Paula Wolfert

Categories     Duck     Thyme

Yield Serves 4 as a main course, or 12 as part of a cassoulet

Number Of Ingredients 4

4 Moulard or large Muscovy duck legs, or 6 Pekin or small Muscovy duck legs (about 3 pounds)
1/4 cup Diamond Crystal kosher salt or 2 teaspoons per pound
2 sprigs fresh thyme
Freshly ground black pepper

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

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Top Asked Questions

What is a confit de canard?
Duck Confit or Confit de Canard is duck that’s been salted, then cooked, then preserved in its own fat for a few weeks. What is Duck Confit? What do you serve with Duck Confit? Is Duck Confit easy to Make? What is Duck Confit?
How long do you cook duck confit de canard?
Home made confit de canard is 'slightly' more time consuming, what you'll need is 4-6 duck portions, rub salt into them and leave in a shallow covered dish for 5-6 hours. Put your oven on low, 150 C/gas mark 2.
What is a duck confit?
Duck Confit or Confit de Canard is duck that’s been salted, then cooked, then preserved in its own fat for a few weeks. What is Duck Confit? What do you serve with Duck Confit?
How do you preserve duck fat?
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.

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