DUCK CONFIT
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.
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
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 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 PASTA
Make and share this Duck Confit Pasta recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 956, Fat 57.6, SaturatedFat 18.1, Cholesterol 140.9, Sodium 202.9, Carbohydrate 89.7, Fiber 4.1, Sugar 19.4, Protein 18.4
CONFIT OF DUCK
A classic, hugely popular recipe from France - one you can make time and time again and it just gets better
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 6
Steps:
- The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
- Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
- The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
- To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.
Nutrition Facts : Calories 636 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Protein 30 grams protein, Sodium 2.83 milligram of sodium
DUCK CONFIT
Steps:
- Trim fat from legs and thighs, leaving skin intact over meat, but removing excess. In a bowl, combine duck with salt, juniper berries, bay leaves, and garlic, and rub salt mixture all over the duck to cover completely. Cover and refrigerate at least 24 hours and up to 2 days.
- Remove from refrigerator and rub off excess cure (reserve garlic). Melt duck fat over medium heat in a Dutch oven large enough to hold duck, with about 3 inches space at the top. Add duck, skin side down, and heat until fat reaches about 200 degrees (test with a candy thermometer or electronic probe.) The surface should look like it is gently boiling (but should not actually be at a boil). Adjust heat if necessary to keep temperature consistent throughout cooking. Cook until the fat is clear and a knife stuck into one of the legs slides out easily, about 3 hours.
- Transfer the legs to several glass, stainless-steel, or glazed-stoneware containers. Strain fat, discarding any solids and pour, still warm, over legs, making sure they are completely covered. Cool to room temperature, then refrigerate until ready to use, up to 3 weeks.
- Remove desired amount of confit from fat, scraping off any excess, and keeping remaining legs covered with fat. Place skin side down in a cold cast-iron skillet or other heavy skillet. Place over medium-low heat and cover. Cook until skin is crisp, spooning off excess fat as it cooks, about 10 minutes. Serve as desired.
CONFIT DUCK
Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg
Provided by John Torode
Categories Main course
Time P1DT3h
Number Of Ingredients 11
Steps:
- The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.
- Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don't wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)
- Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.
- To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
DUCK CONFIT
Provided by Emeril Lagasse
Categories main-dish
Time P1DT2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
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
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.
Provided by Tom Colicchio
Categories Duck Garlic Fall Thyme Simmer
Number Of Ingredients 8
Steps:
- 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
- 2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer - just an occasional bubble - until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
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WHAT IS DUCK CONFIT? - FOOD REPUBLIC
From foodrepublic.com
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WHAT TO SERVE WITH DUCK CONFIT? 8 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
- French Fries. French fries are a popular side dish that can be served with a variety of dishes. In fact, they can even stand on their own as an appetizer for those who enjoy them with ketchup.
- Mashed Potatoes with Caramelized Onions. Mashed potatoes are a great starch to serve with many dishes, including Duck Confit. They also taste great on their own with melted butter and parsley for flavor.
- Scalloped Potatoes. This is another variation of mashed potatoes, with the added benefit of cheese. Scalloped potatoes are best when served hot, with plenty of steam rising off of them.
DUCK CONFIT TACOS RECIPE - JOSé ANDRéS | FOOD & WINE
From foodandwine.com
- Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.
- Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.
- Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.
DUCK CONFIT RECIPE - HOW TO MAKE DUCK CONFIT | HANK SHAW
From honest-food.net
- Mix the salt, thyme and black pepper together. Massage the mixture into the legs and wings. Make sure every part has some on it. Vacuum seal or put into a sealed container and refrigerate overnight, or up to a few days.
- When you are ready to cook, rinse off the legs, then dry well. If you are vacuum sealing, make sure the legs are not stacked. They need to be in one layer. Divvy up the fat into the bottom of each vacuum bag. Divide up the bay leaves into each bag. If you are not vacuum sealing, put the bay leaves in the pot of fat.
- Get a large stockpot mostly full of water and bring that to a bare simmer, a shimmy, really. Set the sealed vac bags in the water and cook at about 180°F for at least 3 hours, for store-bought ducks, and 6 hours or more for wild geese. The cooking time is about the same for the traditional method, which I do in an oven-proof pot in a 200°F oven.
CLASSIC DUCK CONFIT RECIPE: HOW TO MAKE DUCK CONFIT - MASTERCLASS
From masterclass.com
- 1. The day before you plan to cook, prepare the duck legs. French the legs by cutting a deep slit all the way down to the bone, from the ankle joint up to where the meaty part begins. Cut through the tendons and remove the skin, tendons, and cartilage around the bone.
- 2. Place the frenched legs in a baking dish and season all over with salt. Add peppercorns, thyme, juniper, bay leaves, and garlic. Cover and refrigerate overnight (up to 24 hours).
- 3. Remove the spices and garlic, and arrange the duck legs in a single layer in a large Dutch oven. Warm duck fat in a separate saucepan over medium-low heat until just melted. Pour melted duck fat into Dutch oven.
DUCK TACOS RECIPE - HOW TO MAKE DUCK TACOS WITH CONFIT | HANK …
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- Have everything set before you begin, as this will come together quickly. Either buy or make the achiote verde, and make the tomatillo salsa verde ahead.
- Boil the diced cactus paddles in salted water for 12 minutes. After they've boiled 5 minutes, add a pinch of baking soda; this helps the cactus keep its color and reduces slime. Shock the cactus in ice water to cool. Another tip: If you have tomatillos, which you will if you make the salsa yourself, drop a handful of the papery husks into the cooking water. This also helps eliminate slime.
- To finish the salsa, mix together the salsa verde, the corn and the cooked, cooled cactus paddles. Set aside.
DUCK CONFIT (CONFIT DE CANARD) - LINSFOOD
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- In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
- Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight.
- Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.
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#weeknight #time-to-make #main-ingredient #preparation #poultry #1-day-or-more #dietary #meat #duck #whole-duck
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