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 QUARTER CONFIT
This is easy and it was quite tasty. Nothing fancy, but a nice way to have a simple duck meal. The duck first cooks in it's own fat, then is baked to crisp up the outside. I didn't make a sauce I just served it with mashed "caulitatoes" with cheese.
Provided by A la Carte
Categories Duck
Time 3h35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub the duck with salt (you don't have to use all of it), and let sit in the fridge for an hour. After an hour, brush as much of the salt off the duck.
- Pour the wine, into a dutch oven. Add the thyme and garlic, and then the duck, skin side down.
- Heat the wine to a boil, cover and reduce to a gentle simmer. Cook at a simmer for 2 hours.
- Remove from the liquid (and fat that has rendered), and put on a baking tray. Bake at 425 F for 30 minutes, turning half way though.
- (You could skim the fat off the wine and make a sauce from the wine if you wanted).
Nutrition Facts : Calories 55.5, Sodium 28297, Carbohydrate 3, Fiber 0.1, Sugar 0.6, Protein 0.3
AN EASY DUCK CONFIT
Duck Confit is a French dish made with the duck leg which preserved in natural duck fat. Confit is a term for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months to an year. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
Provided by chang2301
Categories Duck
Time P2DT2h
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 3009.6, Fat 252.2, SaturatedFat 83.5, Cholesterol 250, Sodium 91.8, Carbohydrate 178.5, Fiber 11.3, Sugar 5.4, Protein 34.3
DUCK CONFIT
Duck confit is one of those foods that began as a method of preserving and continues because it tastes so damn good. It's a simple enough process, and the results are dependable. It's best when you use duck fat as a cooking medium. While not exactly a pantry staple, duck fat isn't terribly expensive if you buy it from a specialty retailer that makes most of its money from other parts of the duck (like Hudson Valley Foie Gras: www.hudsonvalleyfoiegras.com). Fortunately, confit is not bad with olive oil either, though when you do the math on the two and figure in how delicious potatoes sautéed in leftover confit fat are, duck fat becomes increasingly appealing. My favorite way to serve duck confit is with a simple and strongly flavored salad of bitter greens-like the Green Salad with Vinaigrette, Roquefort, and Walnuts on page 165 minus the blue cheese and made, if possible, with a fifty-fifty walnut oil/olive oil dressing.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Mix or grind together the salt, thyme, bay leaves, and pepper. Put the duck in a roasting pan or broad, shallow bowl and rub this mixture all over it. Nestle the garlic if you're using it in among the legs and refrigerate for 24 to 48 hours.
- Remove the duck from the salt mixture and rub off any excess salt. Preheat the oven to 300°F. Warm the duck fat so that it is pourable. Place the duck and garlic in a baking dish in one layer. Cover the legs with the duck fat. (You may not need all the fat, depending on the size of your pan; and if you do not have enough, add olive or other oil as necessary.) Put in the oven and cook, undisturbed-the mixture should send up a few bubbles a minute, but no more than that; adjust the heat accordingly-for 3 to 4 hours or until a fork pierces the leg with little resistance. Cool in the fat for about an hour.
- The legs can be stored in or out of the fat. To store them in the fat, simply refrigerate the whole roasting pan or combine the duck and the fat in a bowl and refrigerate. To store out of the fat, remove from the fat while still warm, then cool to room temperature. Wrap each leg individually and refrigerate. The legs (and garlic) will keep for up to 2 weeks; the fat will keep, refrigerated, indefinitely.
- To serve, heat a couple of tablespoons of the fat in a skillet over medium-low heat. Add 1 or more legs (and a clove or 2 of garlic) and brown slowly, turning as necessary, until crisp, 10 to 15 minutes. Serve with a salad (see the headnote) or with warm crusty bread.
DUCK CONFIT
Make and share this Duck Confit recipe from Food.com.
Provided by P48422
Categories Whole Duck
Time P1DT4h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To cook one duck, you need about 2 1/2 cup duck fat. A 4.5 lb. duck renders at least 1 cup of fat. Ask your butcher for extra duck fat, or you'll need another cooking fat to supplement. I'd use a mild lard; it's flavor isn't obtrusive. A 4.5 lb. Long Island duck typically yields about 8 oz confit meat (equal parts leg and breast meat).
- PREPARE THE DUCK: Cut the legs and each breast half from the duck. Trim any excess skin and fat from the legs and save for rendering.
- Gently but firmly pull the skin from the breast meat. Set the skin aside and put the breast and legs in a baking dish.
- Sprinkle liberally with the salt. Nestly the bay leaves, thyme and garlic among the duck pieces. Cover with plastic and refrigerate for 24 hours.
- RENDER THE FAT: Trim all the skin and fat from the carcass. Put the skin and fat, including the skin from the breasts and trimmings from the legs in a small heavy saucepan over low heat. Cook, partially covered, at a gentle simmer, stirring occasionally to prevent the skin from sticking.
- After about 1 1/2 hours, the skin will be a deep golden in color and crisp, meaning it has rendered almost all of its fat. Take the pan off the heat and let it cool slightly.
- Strain the fat into a container, seal it, and refrigerate until ready to use. The crisped skin may be eaten or discarded.
- COOK THE DUCK: In a heavy, 1 1/2 qt saucepan, melt the rendered fat over low heat. Blot the duck pieces with paper towels to remove any excess salt and to dry them. Put the duck in the pan, along with garlic, thyme and bay laves. Arrange the pieces so that they're all submerged. If needed, add more lard.
- Cook, uncovered, at a very gently simmer, between 185 degrees and 195 degrees, for 2 hours. Do not stir, and never let it boil. After 2 hours, the duck confit will be very tender and will come easily off the bone.
- Lift the duck from the fat using tongs and either use imediately or cool and store, covered, in the refrigerateor for up to a week.
Nutrition Facts : Calories 2760.3, Fat 277.8, SaturatedFat 97.7, Cholesterol 461.2, Sodium 2647.6, Carbohydrate 0.8, Fiber 0.1, Protein 58.8
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