Duck Confit Sauce Food

TRADITIONAL DUCK CONFIT RECIPE

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.

EASY DUCK CONFIT

Steps:

• In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
• The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
• Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
• Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.

DUCK CONFIT

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.)

ASIAN NOODLES WITH BARBECUED DUCK CONFIT

Steps:

• Soak noodles in cold water to cover 30 minutes.
• While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
• Preheat oven to 450°F with rack in middle.
• Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
• Bring a pasta pot of water to a boil.
• Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
• Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
• Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary