Crockpotduckconfit Recipes

DUCK CONFIT

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.

CROCK POT DUCK CONFIT

Steps:

• combine salt and sugar.
• put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
• rinse the duck and soak in cold water to cover for 2 hours.
• drain duck and put into crock pot.
• cover with duck fat and use olive oil if needed to completely cover.
• add garlic, pepper, thyme.
• turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
• remove from crock pot, pour fat into a ceramic bowl.
• let the duck and fat cool to room temperature.
• store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

DUCK CASSOULET

Steps:

• In a large skillet, brown the sliced sausage over medium heat.
• Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
• In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
• Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

CROCK POT DUCK

Steps:

• 1. Tools: Slow cooker/crock pot, wire rack or aluminum foil balls or use the carrots, celery, apples or potatoes to elevate the duck inside the crock pot if you don't have a wire rack or aluminum foil you can sit the duck on. Personally I like the veggies, they make it taste better. Prepare the Duck: Remove the giblets from the duck and use elsewhere. Lay the duck on the cheese cloth making sure that it is big enough to tie on top of the duck so you can lift it out of the crock pot. Any large pieces of fat that are on the duck should be trimmed and saved, do not toss it out. Wipe the bird with a paper towel and salt and pepper it inside and out. Put a lemon/orange or apple cut in quarters along with a quartered onion inside the duck. Place your herbs inside the duck. Perhaps tie them into a bouquet garni as it will be easier to remove once the duck is cooked. Heat a non-stick pan and place the duck breast side down. Saute until the skin on the duck is lightly browned. Do both sides if you like. It isn't going to change the taste of the duck, but will make it look like it's roasted on the outside. You can also brown the duck at the end of the cooking process if you prefer, but this is easier since the duck might fall apart at the end. Get the cheese cloth put the duck on it. Lift the duck up and lower it into the crock pot. Set the duck breast side up onto the wrack/aluminum foil balls or the vegetables. Prick the skin on the breast with a fork several times to allow the fat to escape from the duck. Close the cheese cloth over the bird. Cook on high for 3 to 4 hours, or on low 6-7 hours. The internal temperature should be 185'F. If you use a wild duck it will cook faster since it has less fat. Check the fat level half way through cooking. If the fat is above the bottom of the duck ladle or skim it off with a turkey baster. Save the fat in a jar in the fridge and use it for other dishes. Remove the duck once cooked lifting it carefully to drain on a platter. --OR-- You can also put this in a 425'F oven to crisp the skin up, then drain on paper towels. Let the duck sit for at least 10-15 minutes before carving. Carve and serve. You can use left over duck for all sorts of things, be imaginative. Duck fried rice sounds good to me :) Enjoy!