Duck Confit
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Coarse Sea Salt2 tbsps
Mixed Spice (*)1 tbsp
Black Pepper2 cups
White Wine (dry)1.5 cups
WaterDirections:
1
Cut up ducks: Separate thigh-leg portions in one piece
2
Bone thigh, leaving it attached to leg bone
3
Cut off top inch of leg bone with a heavy cleaver
4
Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan
5
Remove duck breasts and reserve for another use
6
Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat
7
Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down
8
Sprinkle with mixed spices, saltpeter and pepper
9
Place herb sprig on each portion
10
Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside
11
Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated
12
Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten
13
Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains
14
Strain out cooked skin and reserve fat
15
Prepare confit: Preheat oven to 300 degrees
16
Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels
17
Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes
18
Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes
19
Meanwhile, heat rendered duck fat in a large, heavy casserole
20
When fat boils add duck pieces
21
Add enough additional rendered duck or goose fat to cover
22
Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart
23
Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock
24
Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces
25
When cool, cover top of crock and refrigerate at least 24 hours before serving
26
Duck will keep, refrigerated, for several weeks
27
To finish: Preheat oven to 400 degrees
28
Remove duck pieces from crock and scrape off most of fat
29
Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes
30
Serve with garlic potatoes Sauteed in some duck fat
31
* Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled
32
Yield: about 2 tablespoons