EASY DUCK CONFIT
The name of this recipe may seem laughable. Isn't confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn't it involve large quantities of hot liquid fat and even larger reserves of patience? Surely chefs have a trick to getting those duck legs to be so rich, so luxurious? This version is not traditional, and it is still a time investment for home cooks (the legs are cured for 24 hours, and then cooked for about 3 ½ hours more). But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. And the method is truly simple, with results that are just as outrageously good. The duck lasts for at least 5 days in the refrigerator, and should be reheated in a 350-oven until warm. Then run the legs under the broiler until crisp.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
- The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
- Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
- Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.
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
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
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.)
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
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
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.
"CHEATER'S" DUCK CONFIT
Steps:
- Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan.
- Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
- Preheat the oven to 400 degrees F.
- Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
- Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone.
- Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens.
- Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
- It's just ducky!!!
DUCK CONFIT
Provided by Florence Fabricant
Categories condiments, project, appetizer
Time 3h15m
Number Of Ingredients 12
Steps:
- Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper. Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
- After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly. If necessary, separate the legs from the thighs. Add the chili powder and garlic.
- Preheat oven to 250 degrees. Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs. Place in the oven, and bake about 3 hours, until the duck is very tender. Remove from the oven, and allow to cool. Cover and refrigerate overnight or up to 10 days in the casserole.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 157 milligrams, Sugar 0 grams, TransFat 0 grams
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
More about "easy duck confit recipes"
EASY CLASSIC DUCK CONFIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (14)Total Time 28 hrs 5 minsCategory Dinner, Lunch, IngredientCalories 1009 per serving
EASY DUCK CONFIT RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEST EASY DUCK CONFIT RECIPE - HOW TO MAKE REALLY EASY …
From food52.com
MICHEL ROUX JR'S DUCK CONFIT RECIPE - LOVEFOOD.COM
From lovefood.com
DUCK CONFIT RECIPE - HOW TO MAKE DUCK CONFIT | HANK …
From honest-food.net
EASY DUCK CONFIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.8/5 (12)Total Time 11 hrs 30 minsCategory Entree, DinnerCalories 201 per serving
HOW TO MAKE TRADITIONAL DUCK CONFIT — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
THIS EASY CONFIT DUCK RECIPE IS THE BOMB, A FALL OFF THE BONE DELIGHT ...
From lucandjune.com
DUCK CONFIT MENU IDEAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY DUCK CONFIT - SUNNY COVE CHEF
From sunnycovechef.com
YES, THERE IS SUCH A THING AS EASY DUCK CONFIT | BON APPéTIT
From bonappetit.com
BEST DUCK LEG CONFIT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY DUCK CONFIT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WATCH EASY DUCK CONFIT | BON APPéTIT
From bonappetit.com
REALLY EASY DUCK CONFIT | KITCHEN CULINAIRE
From kitchenculinaire.com
10 BEST DUCK CONFIT APPETIZER RECIPES - YUMMLY
From yummly.com
WHAT TO SERVE WITH DUCK CONFIT? 9 SIDE DISHES & SAUCES IDEAS
From onedoessimply.com
EASY DUCK CONFIT - MEDITERRANEAN RECIPES
From fooddiez.com
DUCK CONFIT | THE COOK UP | JUSTIN NORTH | SBS FOOD
From sbs.com.au
DUCK LEG CONFIT: 3 HOURS, 3 INGREDIENTS | ALEXANDRA’S KITCHEN
From alexandracooks.com
CLASSIC DUCK CONFIT RECIPE: HOW TO MAKE DUCK CONFIT
From masterclass.com
DUCK CONFIT RECIPES - BBC FOOD
From bbc.co.uk
EASY DUCK CONFIT…REVISITED. - C H E W I N G T H E F A T
From chewingthefat.us.com
HOW TO MAKE DUCK CONFIT AT HOME WITH THIS EASY RECIPE - THE …
From themanual.com
CRISPY DUCK LEG CONFIT RECIPE (A SIMPLER VERSION) - A BUBBLY LIFE
From abubblylife.com
TRADITIONAL DUCK CONFIT RECIPE - SERIOUS EATS
From seriouseats.com
CRISPY CONFIT OF DUCK
From ducks.org
BEST DUCK CONFIT RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
CARLA MAKES SURPRISINGLY EASY DUCK CONFIT - YOUTUBE
From youtube.com
DUCK CONFIT RECIPE - SAVAL FOODSERVICE
From savalfoods.com
DUCK CONFIT (FRENCH SLOW-COOKED DUCK) | RECIPETIN EATS
From recipetineats.com
MORE THAN 8 THINGS TO DO WITH CONFIT DE CANARD (AKA CONFIT OF …
From saucydressings.com
HOW TO MASTER DUCK CONFIT | SOUTHERN LIVING
From southernliving.com
HOW TO COOK WITH DUCK CONFIT - D'ARTAGNAN FOODS
From dartagnan.com
BREAK OUT YOUR NONSTICK SKILLET FOR THE BEST CRISPY DUCK LEG CONFIT
From seriouseats.com
HOW TO COOK WITH DUCK CONFIT - CENTER OF THE PLATE
From center-of-the-plate.com
You'll also love