Confit De Canard
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
44
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 tbsps
Parsley (minced)1 tsp
Thyme Leaves (crumbled)Directions:
1
Quarter the ducks and remove the backbones
2
Cut and trim off as much fat as possible
3
Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 cup water and render the fat (simmer it over low heat for about 45 minutes, uncovered), strain, and reserve
4
Cut each breast into halves with the wings attached
5
Roll each piece of duck in the salt and place it in a large stainless glass or earthen bowl
6
Sprinkle each piece of duck with a mixture of the shallots, herbs, and spices and scatter any remaining salt over the top
7
Cover loosely and refrigerate 24 hours
8
NOTE: This may be cut down to a few hours if it is to be eaten within a week or two
9
Rinse quickly, then wipe the pieces of duck to remove all the salt, herbs, spices, and liquid
10
Heat the strained fat in a deep, wide kettle
11
Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover
12
Bring the mixture to a boil
13
Lower heat and cook at a simmer for 1 1/2 hours, or until the duck flesh can be easily pierced with a straw
14
Do not let the mixture boil
15
Remove the duck, drain and discard any loose bones
16
Strain the warmed fat
17
Put about 1 cup of warmed fat into each of the bowls or mason jars intended for storage of the confit and cool in order to congeal the fat
18
Arrange the duck pieces in the containers without compacting them
19
Strain the remaining fat, tepid but not hot, over the duck to cover
20
The pieces of duck must be completely submerged in the fat
21
Cover and chill until solid
22
Cover with a layer of melted lard
23
Cover tightly with a glass top or with plastic wrap and store in a cool place such as a cold cellar or the refrigerator
24
Leave to ripen at least 1 month
25
It keeps well for 6 months
26
To use the confit, set the jars or bowl in a warm oven
27
When the fat softens, remove pieces desired
28
Return jar or bowl to the refrigerator
29
Be sure all of the remaining pieces are covered with fat
30
The duck can be served at room temperature or warmed in an oven, then Sauteed to crisp the skin