Duck Confit With Frisée Green Lentils Beets And Roquef 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 WITH FRISéE, GREEN LENTILS, BEETS, AND ROQUEF

Steps:

• To make the beets and lentils: in a medium saucepan, cover the beets with cold salted water and bring to a boil over high heat.
• Decrease heat and simmer for 40-45 minutes, until tender.
• Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
• In a large saucepan, combine 1½ cups water, the lentils, stock, onion, and garlic.
• Season with salt and pepper; bring to a boil over high heat.
• Decrease heat and simmer 20-25 minutes, until just tender.
• Remove from heat and cool in the cooking liquid.
• To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
• Slowly whisk in the oil until emulsified; set aside.
• To make the duck: in a 12-inch saute pan, cook the duck legs, skin side up, over med-low heat for about 15 minutes, or until the fat is rendered and the skin is crisp.
• Drain the lentils and discard any pieces of onion and garlic; put the drained lentils in a small nonreactive bowl and toss them with the shallot and parsley.
• Dress them with about ¼ cup of the vinaigrette, whisking the vinaigrette well before adding it to the lentils; season to taste with salt and pepper.
• In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
• Crumble the cheese over the greens and season them with salt and pepper.
• Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
• Garnish with beets and a bouquet of dressed greens.

DUCK CONFIT PASTA

Steps:

• remove the bones from the confit, chop the meat into bite-size pieces.
• cook the fettucine according to package directions, drain, set aside.
• heat olive oil and duck fat in a skillet.
• add garlic, and shallot, cook 2 minutes.
• add apricots, cook 1 minute.
• add hazelnuts and wine, cook over low heat, stirring until reduced by half.
• add stock and duck, reduce by half, 6-8 minutes.
• stir in butter, thyme and pepper.
• mix some sauce into the fettucine.
• spoon pasta onto 4 plates.
• top each with sauce and 1 tbsp chevre.
• serve.

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.

AN EASY DUCK CONFIT

Steps:

• 1. Wash the duck legs and dry them with paper towel. Sprinkle the salt evenly on the legs and rub on the meat and skin. Wrap them with the food wrap and place in the refrigerator for 2 days.
• 2. After 2 days when the legs are ready. Render the duck fat with low heat.
• 3. Cool the rendered duck fat to around room temperature. Place the duck legs into the fat. Make sure that every leg is soaked into the fat. Add the unpeeled garlic into the pot and cook with very low heat for 2 hours. After 2 hour, turn off the heat. When the pot is cooled, place the pot into the refrigerator.
• 4. When you want to eat the leg, remove the leg from the fat. Take a pan and saute the leg with medium fire until the skin turns gold. The meat should be done since it is cooked in the duck fat for 2 hours. Spread some fresh parsley for serving.
• P.S. Welcome to our blog for a detailed photo-based recipe: http://flamboinc.blogspot.tw/2010/04/confit-de-canard.html, or like our facebook: http://tinyurl.com/flambofacebook.

ALFRED PORTALE'S ROAST WHITEFISH WITH GARLIC BUTTER

Steps:

• Stir together first 10 ingredients in a small bowl; set aside.
• Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute.
• Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter.
• Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.