Duck Confit Sliders Recipes

DUCK CONFIT, THE RIGHT WAY

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.

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.

DUCK CONFIT SLIDERS, BANH-MI STYLE

Steps:

• Preheat oven to 225 degrees F.
• Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.
• Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool.
• Whisk the egg yolks, garlic and lime juice together. Whisk in 1/3 to 1/2 cup liquid duck fat. Add the lime zest and season with hot sauce, and salt, to taste.
• Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired. Remove the duck from the pan and shred with fork.
• Slice the slider rolls in half. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.

ANNE'S CONFIT OF DUCK LEGS

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.