Confit Of Duck With Herbed Potato Cakes Recipes

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CONFIT OF DUCK WITH HERBED POTATO CAKES



Confit of duck with herbed potato cakes image

This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 12

1 tsp black peppercorn , roughly crushed
3 bay leaves , crushed or torn
small bunch thyme , half shredded, half left as sprigs
3 garlic cloves , unpeeled, roughly chopped
50g flaky sea salt
4 duck legs
2 jars (about 700g) duck or goose fat
sunflower oil (if required)
dressed salad leaves, to serve
2 potatoes
small handful parsley
1 garlic clove , finely chopped

Steps:

  • Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
  • Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
  • Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
  • Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
  • Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

Nutrition Facts : Calories 698 calories, Fat 52 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

DUCK CONFIT WITH POTATO LEEK RAGOUT



Duck Confit with Potato Leek Ragout image

Provided by Paul Grimes

Categories     Citrus     Duck     Mushroom     Potato     Dinner     Prune     Cognac/Armagnac     Leek     White Wine     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 16

2 large leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups)
4 Confit Duck Legs at room temperature
3/4 cup pitted prunes, coarsely chopped
1/4 cup Armagnac or Cognac
2 tablespoons rendered duck fat or extra-virgin olive oil
1/2 pound cremini mushrooms, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1 cup dry white wine
1 Turkish or 1/2 California bay leaf
3 large thyme sprigs
2 whole cloves
6 strips (3- by 1-inch) lemon zest
4 strips (4- by 1-inch) orange zest
1 cup reduced-sodium chicken broth
2 cups water, divided
1 pound (1- to 1 1/2-inch) Yukon Gold potatoes, quartered

Steps:

  • Wash sliced leeks and pat dry. Remove duck meat (with skin) from bones in large pieces, reserving meat and bones separately.
  • Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.
  • Heat rendered duck fat in a 12-inch heavy skillet over medium heat until it shimmers, then cook mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to a bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then cook leeks with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring once or twice, until beginning to soften and brown on edges, about 6 minutes. Transfer to bowl with mushrooms.
  • Bring wine, bay leaf, thyme, cloves, and zests to a boil in skillet, scraping up any brown bits. Add reserved bones, then broth and 1 cup water and simmer, covered, 15 minutes. Add potatoes, leeks, and mushrooms (with any juices) and simmer, covered, 10 minutes. Add prunes (with any juices), remaining cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until potatoes are tender and liquid is slightly thickened, about 5 minutes. (If liquid hasn't thickened, remove lid and boil.)
  • Meanwhile, cook duck meat, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and meat is heated through, about 15 minutes.
  • Discard bones and bay leaf from ragout, then season with salt and pepper and serve topped with duck confit.

DUCK CONFIT



Duck Confit image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

3 5- to 6-pound whole ducks (use Moulard ducks, if possible)
1 tablespoon coarse sea salt
About 2 tablespoons Mixed Spices*
1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy
1/2 tablespoon black pepper
6 branches rosemary or thyme
2 cups dry white wine
1 1/2 cups water
Large can rendered duck or goose fat (about 16 ounces)
3 5- to 6-pound whole ducks (use Moulard ducks, if possible)
1 tablespoon coarse sea salt
About 2 tablespoons Mixed Spices*
1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy
1/2 tablespoon black pepper
6 branches rosemary or thyme
2 cups dry white wine
1 1/2 cups water
Large can rendered duck or goose fat (about 16 ounces)

Steps:

  • Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
  • Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
  • Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat.
  • Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks.
  • To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
  • * Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons
  • Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
  • Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
  • Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat.
  • Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks.
  • To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
  • * Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons

"CHEATER'S" DUCK CONFIT



Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

4 very fatty large duck legs
Kosher salt
Olive oil
4 large onions, sliced
2/3 bottle white wine
1 bundle thyme
10 bay leaves
1 bunch dandelion leaves
Red wine vinegar, to taste

Steps:

  • Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan.
  • Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
  • Preheat the oven to 400 degrees F.
  • Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
  • Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone.
  • Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens.
  • Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
  • It's just ducky!!!

DUCK CONFIT HASH



Duck Confit Hash image

Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece.

Yield Makes 6 (main course) servings

Number Of Ingredients 9

3 (6-oz) confit duck legs
1 large onion, chopped (2 cups)
3/4 lb carrots (3 large) cut into 1/3-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (3 large), peeled and cut into 1/3-inch dice
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup heavy cream
1/4 cup Madeira
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
  • Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add carrots, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
  • Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
  • Stir duck into vegetables along with cream, Madeira, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.

DUCK CONFIT WITH SAUTEED POTATOES



Duck Confit With Sauteed Potatoes image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds Long Island potatoes
2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
8 tablespoons duck fat from the duck confit (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon finely minced garlic
1 tablespoon finely chopped parsley

Steps:

  • Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
  • Brown the ducks as indicated in the recipe and set aside.
  • Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.

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From hellskitchenrecipes.com


DUCK CONFIT WITH CANNELLINI BEANS AND SWEETHEART CABBAGE RECIPE
2011-04-28 Blanch the cabbage in a pan of boiling, salted water for a minute. Drain well, cool under cold water. Add the beans and 150ml (¼ pint) hot stock or water to the frying pan. Simmer for 5 mins. Add cabbage to warm through. Divide between 6 hot plates and place a duck leg on top. Drizzle with oil, if you like.
From goodto.com


DUCK CONFIT AND FONDANT POTATOES - THE STAFF CANTEEN
2020-10-08 fondant potatoes • Cut out the fondant from the potato with a round pastry cutter and season • Put the butter and oil in a hot saucepan and seared the fondant on both sides. • Add the hot Duck stock in the pan and finish the cooking process in an oven at 180C. • It should take around 30 to 40 minutes depending on the size of the potatoes.
From thestaffcanteen.com


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