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
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
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
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
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
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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