Ina Garten Duck Confit Recipes

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RISOTTO WITH DUCK CONFIT



Risotto With Duck Confit image

Provided by Jonathan Reynolds

Categories     dinner, appetizer, main course

Time 45m

Yield Serves 12 as a first course or 6 as a main course

Number Of Ingredients 9

5 dried shiitake mushrooms
8 to 10 cups chicken broth
1 tablespoon olive oil
8 tablespoons unsalted butter
1 cup chopped onion
2 cups Arborio rice
Meat from 3 confit duck legs, chopped
1/2 cup finely grated Parmesan
Salt

Steps:

  • Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
  • In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
  • Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
  • Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.

DUCK CONFIT



Duck Confit image

Ever wonder what all the fuss is about duck confit? The wait is over.

Provided by Josh Thomsen

Categories     Mains

Time 21h

Number Of Ingredients 7

1 cup kosher salt
1 tablespoon fresh ground black pepper
Leaves from 4 fresh thyme sprigs
2 bay leaves
1 teaspoon ground allspice
10 duck legs
2 to 3 quarts rendered duck fat*

Steps:

  • Combine the salt, pepper, thyme leaves, bay leaves, and allspice in a bowl. Rub the seasoning mixture all over the duck legs. Place the seasoned duck legs in a large container, cover, and refrigerate for 24 hours. [Editor's Note: Because of the salt brine, duck confit can tend to be a touch salty. If you prefer, you can decrease the time the duck is brined to 12 to 18 hours to lessen the saltiness in the finished duck confit.]
  • Preheat the oven to 250°F (120°C).
  • Remove the legs from the salt mixture, rinse well under cold water, and pat completely dry with paper towels.
  • Heat the duck fat in a large pot over low heat until it melts, about 5 minutes.
  • Arrange the duck legs in 2 snug layers in a large ovenproof casserole dish or Dutch oven. Pour enough of the melted fat over the legs to completely cover them by 1 inch. Heat the casserole over moderately low heat until the fat comes to a very gentle simmer.
  • Turn off the heat beneath the casserole and cover it. Place a rimmed baking sheet lined with foil on the oven rack and place the casserole on the baking sheet. Bake the duck until it's very tender and almost falling off the bone, 2 1/2 to 3 hours.
  • Using tongs, gently remove the legs from the fat, being mindful that the meat is literally almost tender enough to fall off the bone. To devour the duck confit immediately, serve the confit as-is or, if you prefer the contrast of shatteringly crisp duck skin against knee-wobblingly tender duck meat, warm a skillet over medium heat and sear the duck confit, skin side down, until the skin is golden brown and crisp. To save the duck confit for later, place the entire duck legs in a resealable container and carefully pour the rendered duck fat through a fine-mesh sieve set over the duck. You want the duck confit to be completely covered. It's imperative that the fat completely covers the meat. Let cool completely and then cover tightly and store in the refrigerator for up to 2 weeks. (Alternately, you can pull the skin off the confit, gently tug the meat from the bones in large chunks, place the duck confit meat in a resealable container, and then cover the meat with the rendered duck fat and refrigerate until your craving strikes. Ready to use at an instant's notice.)

Nutrition Facts : ServingSize 1 leg, Calories 2016 kcal, Carbohydrate 1 g, Protein 43 g, Fat 207 g, SaturatedFat 68 g, Cholesterol 370 mg, Sodium 11492 mg, Fiber 0.2 g, Sugar 0.004 g, UnsaturatedFat 129 g

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

DUCK CONFIT



Duck Confit image

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

2 uncooked Peking duck legs
1 tablespoon kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat

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

ROAST DUCK



Roast Duck image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 4

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
  • Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
  • When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
  • Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

WARM DUCK SALAD



Warm Duck Salad image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
  • Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
  • For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

INSTANT POT DUCK CONFIT



Instant Pot Duck Confit image

Make and share this Instant Pot Duck Confit recipe from Food.com.

Provided by norasingley

Categories     Duck

Time 1h

Yield 4 Duck Legs

Number Of Ingredients 9

1 tablespoon and 1 1/2 teaspoons kosher salt
3/4 teaspoon fresh coarse ground black pepper
4 garlic cloves, peeled and smashed
5 cloves, lightly crushed with a rolling pin
2 bay leaves, crumbled
1 star anise
1/2 teaspoon allspice berry, lightly crushed with a rolling pin
5 sprigs thyme
4 duck legs (about 8-12 ounces each)

Steps:

  • Combine salt, pepper, garlic, cloves, bay leaves, star anise, and allspice berries in a small bowl. Coat duck legs with spice mixture on all sides. Place on a rimmed baking sheet and transfer to refrigerator, uncovered. Let sit at least 24 hours and up to 3 days.
  • Scrape aromatics off of duck legs and reserve. Place legs in an even layer, skin side down, in Instant Pot. Place on saute setting. Cook until golden, about 10 minutes. Flip legs, add aromatics to pot, and top with lid. Place on high pressure and cook 40 minutes. Release pressure manually. Carefully remove legs from instant pot. You can either crisp the skin in a skillet over medium-low heat and eat immediately, or transfer legs to a heat-proof container or bowl. Cover with rendered fat from cooking. Let cool and refrigerate until ready to use. For best results, scrape excess fat off of chilled duck legs and sear in a cold skillet over medium heat until skin is golden and crispy, flipping once.

Nutrition Facts : Calories 5.7, Sodium 1744.7, Carbohydrate 1.3, Fiber 0.2, Protein 0.2

DUCK CONFIT



Duck Confit image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 3 pounds

Number Of Ingredients 4

One 6-pound duck, rinsed and cleaned
Salt and pepper
2 tablespoons minced garlic
Duck fat

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size.
  • Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note).
  • Remove the duck from the fat and gently pull the meat off of the bones.

INA GARTEN'S ROAST DUCK



INA GARTEN'S ROAST DUCK image

Categories     Duck

Yield 6 people

Number Of Ingredients 4

2 ducks (5 to 6 pounds each), innards and wing tips removed
6 quarts canned chicken broth
Kosher salt
Ground black pepper

Steps:

  • Allow the ducks to sit at room temperature for 20 minutes. With a fork, prick the skin all over, especially the legs, without piercing the meat, which will allow the fat to drain off while the ducks cook. Meanwhile, in a stockpot large enough to hold two ducks, heat the chicken broth with 1 tablespoon of salt until it boils. Add the ducks very carefully and bring the broth back to a boil. If there isn't enough broth to cover the ducks, add the hottest tap water to cover. Place a plate on top of the ducks to keep them submerged. When the broth come back to a boil, lower the heat and simmer the ducks for 45 minutes.Skim off enough duck fat from the top of the stock to pour a film on the bottom of a large roasting pan. This will keep the ducks from sticking while they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Meanwhile, preheat the oven to 500°F. (Be sure your oven is very clean or it will smoke.) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil for 20 minutes. Serve warm. --From "Barefoot in Paris" by Ina Garten

DUCK CONFIT



Duck Confit image

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield 1 1/2 pounds (about 3 cups) ducks

Number Of Ingredients 7

2 whole duck breasts
1 1/2 pounds rendered duck, goose, or chicken fat (see Note)
6 garlic cloves, peeled
1 large shallot, peeled and coarsely chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon dried herbes de Provence (see Note)

Steps:

  • Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet.
  • There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months.

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