Shredded Duck Confit Food

DUCK CONFIT SPRING ROLLS

Steps:

• For the confit: Preheat oven to 200 degrees F.
• Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.
• To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions.
• Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.
• Preheat oven to 400 degrees F.
• Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.

DUCK CONFIT QUESADILLA

Steps:

• Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours.
• Preheat the oven to 300 degrees F.
• Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours.
• Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin.
• Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other.
• Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey.
• Serve with your favorite flavored jam or jelly.

ROAST DUCK QUESADILLA

Steps:

• Heat a large nonstick skillet over a medium heat.
• Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the hoisin sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
• Slice and serve hot.

DUCK CONFIT BURGER

Steps:

• In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
• Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
• Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
• Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.

CHINESE-STYLE DUCK CONFIT

Steps:

• Combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-white, about 5 minutes.
• Adjust the heat so the peppercorns do not burn, but expect them to smoke.
• Let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
• Sieve to get rid of any husks from the peppercorns.
• Set aside.
• Sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
• Save the rest of the pepper-salt for another use.
• Put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
• Let come to room temperature before cooking.
• Heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
• Add 2 tbl.
• of the duck fat and swirl to glaze the bottom of the pan.
• Add the duck legs in a single layer and brown on both sides.
• Adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
• Remove the pot from the heat and carefully drain off any burned fat.
• Return the pot and seared duck legs to moderate heat.
• Add the duck fat and the confit seasonings.
• Nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
• Simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
• Use tongs to carefully transfer the legs to a shallow container.
• Let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
• Discard the solids.
• Arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
• Once the fat congeals, cover the container tightly.
• In this state, the confit can be stored for 1 day to 2 weeks before using.
• To serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
• Strip the legs of skin, then pull the meat from the bone in shreds.
• Discard the skin, bones and any cartilage.
• The meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
• You may have to adjust the seasonings with more pepper-salt.
• The seasoned duck fat can be frozen indefinitely.
• Strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
• On the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.

CRISPY SHREDDED DUCK AND NOODLE SALAD

Steps:

• Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes. Drain in a colander, then rinse under cold water and drain well. Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well.
• Heat 1 tablespoon oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté duck pieces, starting with skin sides down and turning occasionally, until skin and meat are crisp, 3 to 5 minutes. Transfer with tongs to a cutting board. (Do not clean skillet.)
• When duck is cool enough to handle, remove crisp skin from meat and thinly slice skin. Remove and discard any excess fat from meat, then shred meat into 1/4-inch-wide pieces.
• Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry shallot, stirring occasionally, until golden brown, about 2 minutes (watch closely, as shallot can burn easily). Quickly transfer with a slotted spoon to paper towels to drain.
• Working around core of cucumber, cut thin lengthwise slices (about 1/8 inch thick) with slicer, then stack slices. Halve stack crosswise, then cut slices lengthwise into 1/4-inch-wide matchsticks.
• Cut each peach half lengthwise into 1/8-inch-thick wedges with slicer or a sharp knife.
• Put 1 lettuce leaf on each of 6 plates, then divide noodles among leaves and top with duck (meat and skin), cucumber, peach, shallot, and herbs. To eat, roll lettuce leaf into a cylinder to enclose filling.

DUCK CONFIT SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
• cut off endive stems and separate into leaves.
• rinse with water and cook in microwave for 45 seconds, drain and set aside.
• place bacon in a skillet, cook until crispy, reserving fat.
• break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
• place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
• spoon onto endive mixture, top with duck, serve.

SHREDDED DUCK, WATERCRESS & ORANGE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
• Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

CONFIT OF DUCK

Steps:

• The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
• Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
• The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
• To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

PASTA WITH CONFIT DUCK AND SAVOY CABBAGE

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
• While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
• Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
• While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).