DUCK LEGS CONFIT COOKED IN A POUCH ("CONFIT" DE CANARD EN SOUS VIDE)
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).
Provided by Paula Wolfert
Yield Serves 4 as a main course, or 12 as part of a cassoulet
Number Of Ingredients 4
Steps:
- Season duck legs with salt and a few thyme leaves. Wrap in paper toweling and refrigerate 24 hours.
- The following day: Rinse off seasonings, blot very dry, and wrap in pairs in boilable pouches, then use a FoodSaver or professional vacuum packing device to seal airtight. Cover one stovetop burner with a Simmer Mat or heat diffuser. Place the sealed pouches in a deep flameproof ceramic or cast-iron casserole and cover with hot water. Be sure the pouches are completely submerged; if necessary, weight them down. Place the casserole over the mat or heat diffuser set over medium-low heat. Cover the casserole and heat to 180°F (use an instant-read thermometer), then reduce heat to low and allow to simmer at a constant 180°F temperature for at least 8 hours for Moulard, 9 for Muscovy, or 5 to 6 hours for Pekin. (If you have an electric oven, alternatively, you can place the pouches in very hot water in a casserole and cook at 180°F overnight. (Because of the constant water temperature, the flesh won't cook beyond its stage of "doneness.")
- The duck is ready when the flesh feels very tender, begins to separate from the bone, and the joint between leg and thigh cracks easily. When you remove the pouches from the casserole, immediately set the pouches in a bowl of ice water to chill until completely cold, about 30 minutes. The fat should congeal. Refrigerate until ready to use, within one week (see Cooks' Notes below).
- When ready to serve: Place the pouches under warm running water until you can easily break the chunks of the fat away from the meat. Open each pouch and separate the fat and jelly-like juices from the flesh. Set the fat aside for some other purpose; use juices for sauces or add to the beans. If using for cassoulet, bone the legs and break the meat into large chunks. Brown the skin to a crisp in a skillet; season the flesh side with pepper. Add the meat chunks and skin to the cassoulet
CONFIT DE CANARD (PRESERVED DUCK)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h40m
Yield Four to Six servings
Number Of Ingredients 8
Steps:
- Cut each of the ducks or have them cut as follows: two breast pieces (the breast cut lengthwise down the center), two thighs, two legs, two wings, gizzard, liver, heart, neck and backbone. Using a sharp knife, place one piece at a time on a flat surface and cut away and reserve all the peripheral fat (the fat that extends beyond that covering the meat). Save all the cavity fat.
- Put the pieces of fat into a heavy saucepan and cook over gentle heat without browning. You want to render the fat from the solids. The solid pieces will become quite crisp and nicely browned after about 45 minutes to an hour. Strain off the fat. There should be about two and one-half cups. Discard the solids.
- Arrange the duck pieces in one layer in a large pan and sprinkle with pepper and salt. Sprinkle the pieces with the bay leaves, thyme, cloves and garlic, turning the pieces to coat them evenly with the ingredients. Arrange the pieces neatly, close together and cover with plastic wrap. Place in the refrigerator or a very cool place and let stand 24 to 48 hours.
- When ready to cook, put the bony parts (back, necks and so on) on the bottom of a large saucepan or small casserole large enough to hold all the pieces. Place the meaty parts on top, all the pieces skin side down. Add the two and one-half cups of rendered duck fat and the lard. Cover closely and bring the fat to the boil. Let simmer about one hour and 15 minutes.
- Remove the pieces of duck from the fat. Separate the meaty parts from the bony parts. You may pick at the bones if desired, but the choicest portions are, of course, the meaty parts. Preserved poultry or meats will keep for an extended period of time. To preserve them further, put the portions to be reserved in a utensil and add the hot fat to cover. Let stand at room temperature until cool. Refrigerate until ready to use.
- When ready to use, heat the congealed fat until it is melted. Remove the pieces of duck and use as indicatd in any recipe calling for preserved duck.
- To choose an example, heat four tablespoons of the duck fat in a large heavy skillet and add the duck pieces, skin side down. Cook about four or five minutes on one side or until nicely browned. Turn the pieces and continue cooking about four or five minutes until nicely browned on the second side.
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
PRESERVED DUCK (CONFIT DE CANARD)
Provided by Patricia Wells
Categories dinner, main course
Time 2h
Yield 1 preserved duck
Number Of Ingredients 8
Steps:
- two legs with thighs attached, two breast halves, two wings and neck.
- Trim away any peripheral fat from the duck and from the inside of the cavity, reserving it for rendering. In a large, shallow bowl layer the duck pieces, sprinkling them with the salt and pepper. Add the garlic, cloves, bay leaves and thyme. Cover with plastic wrap and refrigerate 24 hours, turning the pieces occasionally.
- Rinse the pieces to remove the salt, drain and wipe dry with a paper towel. In a very large pot heat the goose fat or duck fat just enough to melt it and add the duck pieces, garlic and herbs. (Preferably, the pan should be large enough to hold the pieces in one layer. Use a copper pot if you have one; it will allow the duck to cook slowly and evenly.)
- Bring the fat almost to the boil, then quickly lower the heat to a gentle simmer and simmer slowly and evenly, uncovered, for 1 1/2 hours. Do not allow the fat to boil or the meat will be fried, not gently cooked. After 1 1/2 hours pierce the duck meat with a metal skewer. If the juice flows clear, the duck is cooked. If it flows red continue cooking until the juice flows clear. The meat should be soft and not offer the least bit of resistance.
- Remove the duck pieces and arrange them in a large, round earthenware terrine, a large, wide-mouth canning jar or several jars. (If you will be using the confit right away or the next day, just cover and refrigerate). To store the confit for more than a day strain the fat through a very fine sieve over the duck pieces. There should be enough fat to fully cover them. If not, add additional goose fat or duck fat to cover. Cover the terrine with a lid or plastic wrap.
- Refrigerate (or store in a very cool cellar) for several weeks before using. The confit should keep for several months as long as it is well-covered with fat.
- When ready to serve, allow the confit to rest at room temperature for an hour, then lift as many pieces as you will need out of the fat.
- To serve at room temperature, brown as described above, then drain and allow to cool before serving. Cold duck is excellent with a green salad with a garlicky dressing.
- Broil the pieces or cook them in a very hot oven in a little of their own fat or pan-fry them in a little of their own fat until the skin is crisp and deep brown and the meat is heated through. Drain and serve.
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
More about "duck legs confit cooked in a pouch confit de canard en sous vide recipes"
DUCK CONFIT COOKED IN A POUCH RECIPE - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 6 hrs
- In a bowl, mix the salt with the crushed peppercorns and the thyme. Put the duck legs in a large, shallow container and sprinkle them all over with the seasoning mixture. Cover and refrigerate overnight.
- Rinse the legs and dry them thoroughly with paper towels. Using a vacuum sealer, package and seal the legs in pairs.
- Set a large, enameled cast-iron casserole over a heat diffuser on the stove. Add the pouches and enough hot water to cover generously. Top the pouches with a heatproof plate to keep them submerged. Cover the casserole and bring the water to 180° over moderately low heat. Reduce the heat to low and cook at 180° for 5 hours. The duck legs are ready when they feel very tender and the meat begins to separate from the bone. The joints between the legs and thighs should crack easily when pressed firmly.
- Prepare an ice water bath. With tongs, transfer the pouches to the water bath and let soak until the duck legs are cold and the fat has solidified. Dry off the pouches and refrigerate for up to 1 week. If a refrigerated pouch begins to puff up, discard it.
HOW TO MAKE DUCK CONFIT (CONFIT DE CANARD) - ADAMANT KITCHEN
From adamantkitchen.com
EASY, CRISPY DUCK LEG CONFIT - CHEFSTEPS
From chefsteps.com
DUCK CONFIT RECIPE EASY BEST RECIPES
From findrecipes.info
DUCK CONFIT (CONFIT DE CANARD) | RECIPE | DUCK CONFIT, LAMB RECIPES ...
From pinterest.com
WHAT IS DUCK CONFIT BEST RECIPES
From findrecipes.info
DUCK CONFIT RECIPE - HOW TO MAKE DUCK CONFIT | HANK SHAW
From honest-food.net
SOUS VIDE DUCK LEG CONFIT - ANOVA CULINARY
From recipes.anovaculinary.com
DUCK LEGS CONFIT COOKED IN A POUCH (CONFIT” DE CANARD EN SOUS …
From punchfork.com
DUCK LEGS CONFIT COOKING METHOD - CANARDS DU LAC BROME
From canardsdulacbrome.com
DUCK LEGS CONFIT - CANARDS DU LAC BROME
From canardsdulacbrome.com
DUCK LEGS CONFIT COOKED IN A POUCH (“CONFIT” DE CANARD EN SOUS …
From mealplannerpro.com
RECIPES DUCK LEGS CONFIT | SOSCUISINE
From soscuisine.com
HOW TO CONFIT DUCK LEGS BEST RECIPES
From findrecipes.info
SOUS VIDE DUCK CONFIT RECIPE - SERIOUS EATS
From seriouseats.com
DUCK CONFIT SALAD | RICARDO
From ricardocuisine.com
DUCK LEGS CONFIT COOKED IN A POUCH (“CONFIT” DE CANARD EN SOUS …
From plain.recipes
DUCK LEG CONFIT | SAQ.COM
From saq.com
HOW TO MAKE CONFIT DUCK SOUS VIDE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK CONFIT (CONFIT DE CANARD) - LEXI BITES | CONFIT RECIPES, DUCK ...
From pinterest.jp
RECIPES/DUCK-LEGS-CONFIT-COOKED-IN-A-POUCH-CONFIT-DE-CANARD-EN …
From github.com
DUCK CONFIT (CONFIT DE CANARD) - LINSFOOD
From linsfood.com
DUCK LEG CONFIT (CONFIT DE CANARD) | EDENDELICATESSEN AND MEATS
From edendelicatessen.wordpress.com
DUCK CONFIT (CONFIT DE CANARD) WITH STEP-BY-STEP PHOTOS - EAT, …
From eatlittlebird.com
CONFIT DE CANARD PRESERVED DUCK LEGS WITH DEMONSTRATION VIDEO …
From fromballymaloewithlove.com
SLOW COOKER DUCK LEG CONFIT - PINCH AND SWIRL
From pinchandswirl.com
DUCK LEGS CONFIT COOKED IN A POUCH (FOR CASSOULET) ("CONFIT" DE …
From eatyourbooks.com
GASCON-STYLE DUCK CONFIT (CONFIT DE CANARD) - SAVEUR
From saveur.com
HOW TO COOK WITH DUCK CONFIT - CENTER OF THE PLATE
From center-of-the-plate.com
DUCK LEG CONFIT SOUS-VIDE - STEFAN'S GOURMET BLOG
From stefangourmet.com
DUCK LEGS CONFIT COOKED IN A POUCH (“CONFIT” DE CANARD EN SOUS …
From pinterest.com
CONFIT DE CANARD / DUCK CONFIT : COOKING - REDDIT.COM
From reddit.com
DUCK RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
23 OF THE BEST IDEAS FOR RECIPES DUCK CONFIT
From therectangular.com
CONFIT DUCK LEG CASSOULET RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
CONFIT DE CANARD - A DELICIOUS TRADITIONAL DUCK LEG WITH ROASTED …
From thelanguageskitchen.com
DUCK CONFIT COOKED IN A POUCH - TFSOS.INFO
From tfsos.info
HOW TO CONFIT A DUCK LEG - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST RECIPES FOR DUCK CONFIT - HOME, FAMILY, STYLE AND ART IDEAS
From thecluttered.com
CONFIT DE CANARD RECIPE – DUCK CONFIT - WHERE IS MY SPOON
From whereismyspoon.co
RECIPES USING DUCK CONFIT BEST RECIPES
From findrecipes.info
DUCK LEGS CONFIT COOKED IN A POUCH (FOR CASSOULET) - CKBK
From app.ckbk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love