Duck Confit
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Finely grind first 4 ingredients in spice mill
2
Trim excess fat from duck legs; place trimmings in bowl, cover, and chill
3
Rub salt mixture all over duck legs
4
Layer legs and garlic cloves in large resealable plastic bag
5
Seal; chill 24 hours
6
Preheat oven to 325°F
7
Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes
8
Thoroughly rinse salt mixture from duck and discard garlic; pat dry
9
Place duck in large deep roasting pan
10
Pour hot fat over
11
Cover with foil; place in oven
12
Cook until meat is tender and falling off bone, about 3 1/2 hours
13
Uncover; cool slightly
14
Transfer to refrigerator
15
Chill until cold
16
Cover; chill at least 4 hours
17
DO AHEAD: Can be made 1 month ahead
18
Keep chilled and completely covered in duck fat
19
Always use clean tongs to remove duck from fat in pan
20
Before using duck confit in a recipe, preheat oven to 400°F
21
Heat oil in heavy large skillet over high heat
22
Remove duck from fat; scrape fat back into pan
23
Working in batches, cook duck, skin side down, in skillet 1 minute
24
Transfer, skin side down, to rimmed baking sheet
25
Roast until skin is crisp and duck is heated, about 15 minutes
26
Remove from sheet, keeping skin intact
27
Finely grind first 4 ingredients in spice mill
28
Trim excess fat from duck legs; place trimmings in bowl, cover, and chill
29
Rub salt mixture all over duck legs
30
Layer legs and garlic cloves in large resealable plastic bag
31
Seal; chill 24 hours
32
Preheat oven to 325°F
33
Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes
34
Thoroughly rinse salt mixture from duck and discard garlic; pat dry
35
Place duck in large deep roasting pan
36
Pour hot fat over
37
Cover with foil; place in oven
38
Cook until meat is tender and falling off bone, about 3 1/2 hours
39
Uncover; cool slightly
40
Transfer to refrigerator
41
Chill until cold
42
Cover; chill at least 4 hours
43
DO AHEAD: Can be made 1 month ahead
44
Keep chilled and completely covered in duck fat
45
Always use clean tongs to remove duck from fat in pan
46
Before using duck confit in a recipe, preheat oven to 400°F
47
Heat oil in heavy large skillet over high heat
48
Remove duck from fat; scrape fat back into pan
49
Working in batches, cook duck, skin side down, in skillet 1 minute
50
Transfer, skin side down, to rimmed baking sheet
51
Roast until skin is crisp and duck is heated, about 15 minutes
52
Remove from sheet, keeping skin intact
53
MORE INFO: Duck legs can be found at some supermarkets and at specialty foods stores
54
Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan
55
Com or gourmetfoodstore
56
Com
57
Duck legs can be found at some supermarkets and at specialty foods stores
58
Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan
59
Com or gourmetfoodstore
60
Com