Appetizers » Duck Confit
Confit (pronounced con-fee) originated as a French method of preserving meat. Now it's just a way to make delicious, fall-off the bone duck. In this version, duck is salt cured and then cooked slowly in rendered fat, resulting in incredible flavor. This method also works well with chicken, pork and goose. Eat with a salad, add to sandwiches, serve with charcuterie. Lots of options!
Ingredients
- duck legs or breasts
- duck fat (can be purchased at a butcher shop & some specialty markets)
Salt Cure (can use amounts to your own taste)
- 1 cup kosher salt
- 1 bay leaf
- 1 tbsp black peppercorns
- 5 sprigs rosemary, leaves only
- 4 sprigs thyme, leaves only
- parsley (optional)
Special Equipment
- food processor
How-to
Salt Cure the Duck
- Add salt, bay leaf, peppercorns, rosemary and thyme to a food processor and blend to a coarse consistency
- Rub cured duck parts generously with salt mix and allow to cure for 6-8 hours or overnight in the refrigerator
Prepare Duck Confit
- Preheat oven to 190º
- Remove from refrigerator rinse well with water and pat dry
- Place in an oven safe pan. Cover duck completely with duck fat. Cover pan with tin foil or lid. Place either in oven at 190º (or on stove-top at low for 6-8 hours). Let cool
- Remove pieces very carefully as the duck is now super tender and practically falling off the bone. Strain the fat, pour into a container, and save for future use
To Make Crispy Duck Confit
- Let duck cool completely
- Heat a small amount of duck fat in a stove-top pan
- Cook on medium-low 7-10 minutes, turning to brown all sides
Comments (1)
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Posted Sunday, October 4, 2009, at 12:47 pm by SteveV:Jericha, thank you for the confit (duck) video. I wish I watched it all the way through because I thought you could only confit the duck legs. Now I know i can serve more at a dinner party.
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