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
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
Steps:
- Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated
- Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using.
DUCK CONFIT
Steps:
- Trim fat from legs and thighs, leaving skin intact over meat, but removing excess. In a bowl, combine duck with salt, juniper berries, bay leaves, and garlic, and rub salt mixture all over the duck to cover completely. Cover and refrigerate at least 24 hours and up to 2 days.
- Remove from refrigerator and rub off excess cure (reserve garlic). Melt duck fat over medium heat in a Dutch oven large enough to hold duck, with about 3 inches space at the top. Add duck, skin side down, and heat until fat reaches about 200 degrees (test with a candy thermometer or electronic probe.) The surface should look like it is gently boiling (but should not actually be at a boil). Adjust heat if necessary to keep temperature consistent throughout cooking. Cook until the fat is clear and a knife stuck into one of the legs slides out easily, about 3 hours.
- Transfer the legs to several glass, stainless-steel, or glazed-stoneware containers. Strain fat, discarding any solids and pour, still warm, over legs, making sure they are completely covered. Cool to room temperature, then refrigerate until ready to use, up to 3 weeks.
- Remove desired amount of confit from fat, scraping off any excess, and keeping remaining legs covered with fat. Place skin side down in a cold cast-iron skillet or other heavy skillet. Place over medium-low heat and cover. Cook until skin is crisp, spooning off excess fat as it cooks, about 10 minutes. Serve as desired.
DUCK CONFIT BURGER
These fancy and flavourful burgers are sure to impress - pile up Dijon mustard, onion marmalade and shredded duck on a brioche bun
Provided by Miriam Nice
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
- Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
- Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
- Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.
Nutrition Facts : Calories 610 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
CONFIT DUCK
Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg
Provided by John Torode
Categories Main course
Time P1DT3h
Number Of Ingredients 11
Steps:
- The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.
- Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don't wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)
- Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.
- To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
DUCK CONFIT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 18
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
ANNE'S CONFIT OF DUCK LEGS
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
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 CONFIT FILLING
Duck confit is just one example of how leftover meat can be used to make savory fillings. Short ribs, osso bucco, or lamb shanks are other good options. Just make sure to chop the meat finely enough to be wrapped neatly within tender pasta (without tearing the dough). You can alter the flavorings to suit your palate or the type of meat, but the egg yolks are always required for binding. This filling is especially good with the spinach pasta (page 368), as shown for the agnolotti on page 370.
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- HEAT THE OIL in a medium skillet over medium heat. Add shallots and thyme and season with salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden brown and softened (reduce heat if browning too quickly), 15 minutes. Deglaze the pan with sherry, stirring up browned bits from bottom of pan and cooking until completely evaporated. Fold duck into shallot mixture, then remove from heat and let cool completely. Mix in egg yolks to combine, then cover and refrigerate until ready to use, up to 4 hours. Proceed with ravioli recipe on page 373.
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