Confit De Canard With New Potatoes Beans And Samphire Recipes

CONFIT DE CANARD WITH NEW POTATOES, BEANS AND SAMPHIRE

Steps:

• First, you need to lightly cure the duck legs. Place the them in a shallow dish, and rub over with the salt. Add the garlic, thyme and some black pepper, and turn the legs over in the seasoning to evenly coat them. Cover with cling film (put the film in full contact with the duck legs, rather than stretching the film over the dish, to prevent excessive oxidisation) and chill in the fridge for 12 hours.
• Heat the duck fat to 110˚C in a large saucepan or dutch oven, wipe the cure off the duck legs and add the joints to the pan, fully submerging them in the warm fat. Maintain the temperature in the pan at 85˚C for 1 hour for wild duck legs and 2h for larger farmed (e.g. Gressingham) duck legs. It is helpful to use a digital thermometer to regulate the temperature.
• For the potatoes, heat the oil in a large frying pan, and sauté until cooked (about 20 mins). Add the beans and samphire and butter. Season and toss to coat all the ingredients in the seasoning. Squeeze over some lemon juice.
• To finish the duck, heat a dry frying pan, pull the duck legs from the fat with a pair of tongs and fry quickly on both sides to obtain a crispy skin and a golden colour.
• Serve the duck legs on top of the potatoes.

CONFIT DE CANARD

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.

CONFIT DE CANARD

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

Steps:

• Cut the duck into two legs with thighs attached, two breasts and wings. Cut off the wing tips and reserve. Reserve the two breasts for another use. Remove the excess fat from the carcass and set both carcass and fat aside.
• Combine the salt, pepper, thyme, rosemary, bay leaf and quatre epices. Rub the mixture all over the legs and wings. Place in a large bowl. Stud the 6 largest garlic cloves each with a whole clove. Tuck between the duck pieces. Cover and refrigerate for 24 hours.
• Place the reserved duck fat and 1 cup of water in a heavy-bottom saucepan. Bring the water to a boil, lower the heat and simmer until the fat has melted and the water has evaporated, about 1 hour. Remove from heat and pass the liquid through a strainer lined with cheesecloth. Pour the fat into a Mason jar and cool to room temperature. Refrigerate until completely cooled. It will keep for up to four months refrigerated.
• Melt the rendered duck fat in a large, heavy-bottom casserole or pot over medium heat. Remove the duck pieces from the refrigerator and wipe off the spice mixture. Reserve the garlic. Slide the duck into the fat. Add the garlic. Slowly cook the duck over low heat until the leg meat can be easily pierced with a toothpick, about 2 hours for the wings and about 2 1/2 hours for legs. Do not allow the fat to boil. Using a slotted spoon, carefully transfer the duck to a tall glass jar or crock. Pass the duck fat through a strainer lined with cheesecloth into the jar. The duck should be completely covered by the fat. Cool to room temperature. Refrigerate.
• If you plan to store the confit for an extended time, cover the solid fat with half a layer of vegetable oil to form an airtight seal that will keep the confit longer. Refrigerate at least a week before eating; it can keep up to 3 months.
• When ready to use, remove from refrigerator. Let stand at room temperature until the fat softens. Remove the pieces and wipe off excess fat.

CONFIT DE CANARD AUX HARICOTS (PRESERVED DUCK WITH BEANS)

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.