Confit Of Duck Recipe
Summary
Cooking Time3 Hr 30 MinDifficulty LevelBit Difficult
Ingredients
| 2 ducks (5 pounds each), quartered (4 legs with thighs attached, 4 breasts); reserve remaining wings, neck, and bones for stock | ||
| Kosher salt | 1 Cup (16 tbs) | |
| 2 tablespoons cracked black peppercorns | ||
| Dried marjoram | 1/4 Cup (16 tbs), mixed | |
| Allspice berries | 1/2 Tablespoon, crushed | |
| Juniper berries | 1/2 Tablespoon, crushed | |
| Duck fat | 8 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm) | |
Directions
Rinse the ducks and pat dry.
Combine the salt, pepper, herbs, and spices in a bowl.
Coat each piece of duck in the mixture and lay flat in a dish, sprinkling the remainder of the salt mixture on top.
Refrigerate for at least 2 hours (even better, up to 24 hours).
To render the fat, put the solid fat and the fatty duck skin in a pot with five times the amount of water as duck fat.
Bring to a boil and simmer for 2 hours.
Do not let the water boil away.
Strain and refrigerate the fat and water until the fat is hard.
Lift off the fat and discard the water.
If you are short on duck fat, you can supplement with chicken fat, pork fat, or even olive oil.
Wipe the duck pieces free of salt.
Melt the rendered fat in a Dutch oven and put the duck pieces in it close together so that the duck is covered with the fat.
Add the garlic and simmer very gently until the duck is tender, 1 1/2 to 2 hours.
When pierced with a fork, the duck should fall off the fork when shaken.
Transfer the duck to a baking dish and add the fat.
(Try not to bring any juice with the duck.) The duck should be completely covered with the fat.
It will stay preserved in the fat for up to 8 weeks in the refrigerator.
To serve, lift the duck out of the fat, then remove and discard any skin or extra fat.
Reheat in a 400° F oven for 15 minutes and serve immediately.
Combine the salt, pepper, herbs, and spices in a bowl.
Coat each piece of duck in the mixture and lay flat in a dish, sprinkling the remainder of the salt mixture on top.
Refrigerate for at least 2 hours (even better, up to 24 hours).
To render the fat, put the solid fat and the fatty duck skin in a pot with five times the amount of water as duck fat.
Bring to a boil and simmer for 2 hours.
Do not let the water boil away.
Strain and refrigerate the fat and water until the fat is hard.
Lift off the fat and discard the water.
If you are short on duck fat, you can supplement with chicken fat, pork fat, or even olive oil.
Wipe the duck pieces free of salt.
Melt the rendered fat in a Dutch oven and put the duck pieces in it close together so that the duck is covered with the fat.
Add the garlic and simmer very gently until the duck is tender, 1 1/2 to 2 hours.
When pierced with a fork, the duck should fall off the fork when shaken.
Transfer the duck to a baking dish and add the fat.
(Try not to bring any juice with the duck.) The duck should be completely covered with the fat.
It will stay preserved in the fat for up to 8 weeks in the refrigerator.
To serve, lift the duck out of the fat, then remove and discard any skin or extra fat.
Reheat in a 400° F oven for 15 minutes and serve immediately.
Chef
