Confit Duck Food

TRADITIONAL DUCK CONFIT RECIPE

Traditional Duck Confit Recipe image

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.

Provided by Sasha Marx

Categories Entree

Time P1DT4h15m

Yield 4

Number Of Ingredients 9

Ingredients

4 duck legs (about 2 1/4 pounds total; 1kg) (see note)
1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; ; for table salt, use about half as much by volume or the same weight
6 large shallots (12 ounces; 340g), quartered
1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note)
6 medium cloves garlic (30g)
1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped
10 sprigs fresh thyme
2 teaspoons (6g) whole black peppercorns
2 to 4 cups (475 to 950ml) rendered duck fat (see note)

Steps:

When Ready to Cook: Adjust oven rack to middle position and preheat oven to 225°F (105°C). Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat (if using), making sure they are completely submerged in fat. Alternatively, arrange duck legs snugly in a small baking dish and cover with melted duck fat, making sure legs are fully submerged in fat.
Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month.

Nutrition Facts : Calories 575 kcal, Carbohydrate 1 g, Cholesterol 293 mg, Fiber 0 g, Protein 68 g, SaturatedFat 8 g, Sodium 1250 mg, Sugar 0 g, Fat 31 g, ServingSize Makes 4 duck legs (serving 4; see note), UnsaturatedFat 0 g

DUCK CONFIT

Duck Confit image

Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.

Provided by Tom Colicchio

Categories Duck Garlic Fall Thyme Simmer

Number Of Ingredients 8

Ingredients

3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat

Steps:

1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer - just an occasional bubble - until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

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