Difference between revisions of "Duck Confit"
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| − | + | | [[Duck|Duck]] | |
'''Duck Confit''' | '''Duck Confit''' | ||
== Ingredients == | == Ingredients == | ||
| − | * 4 [[ | + | * 4 [[duck|duck]] leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved |
| − | * 1 tablespoon plus ⅛ teaspoon [[ | + | * 1 tablespoon plus ⅛ teaspoon [[salt|salt]] |
| − | * ½ teaspoon freshly ground [[ | + | * ½ teaspoon freshly ground [[Pepper|black pepper]] |
| − | * 10 [[ | + | * 10 [[garlic|garlic]] cloves |
| − | * 4 [[ | + | * 4 [[Bay Leaf|bay leaves]] |
| − | * 4 sprigs fresh [[ | + | * 4 sprigs fresh [[thyme|thyme]] |
| − | * 1½ teaspoon black [[ | + | * 1½ teaspoon black [[Pepper|peppercorns]] |
| − | * ½ teaspoon table [[ | + | * ½ teaspoon table [[salt|salt]] |
| − | * 4 cups [[ | + | * 4 cups [[Olive Oil|olive oil]] |
== Procedure == | == Procedure == | ||
| Line 32: | Line 32: | ||
# Lay the duck on top, skin side down. | # Lay the duck on top, skin side down. | ||
# Add the olive oil. | # Add the olive oil. | ||
| − | # Cover and [[ | + | # Cover and [[bake|bake]] for 12 to 14 hours, or until the meat pulls away from the bone. |
# Remove the duck from the fat. | # Remove the duck from the fat. | ||
# Strain the fat and set asside. | # Strain the fat and set asside. | ||
| Line 40: | Line 40: | ||
# The duck confit can be stored in the refrigerator for up to 1 month. | # The duck confit can be stored in the refrigerator for up to 1 month. | ||
| − | The excess oil can be stored in an airtight container in the refrigerator and used like [[ | + | The excess oil can be stored in an airtight container in the refrigerator and used like [[butter|butter]] for cooking. The tinge of duck taste in the oil is wonderful. |
| − | [[Category:Duck | + | [[Category:Duck Recipes|{{PAGENAME}}]] |
| − | [[Category:Garlic | + | [[Category:Garlic Recipes|{{PAGENAME}}]] |
| − | [[Category:Thyme | + | [[Category:Thyme Recipes|{{PAGENAME}}]] |
Latest revision as of 14:35, 10 May 2012
| Duck
Duck Confit
Ingredients
- 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
- 1 tablespoon plus ⅛ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1½ teaspoon black peppercorns
- ½ teaspoon table salt
- 4 cups olive oil
Procedure
- Lay the leg portions on a platter, skin side down.
- Sprinkle with 1 tablespoon of the salt and the black pepper.
- Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
- Lay the remaining 2 leg portions, flesh to flesh, on top.
- Put the fat from the ducks in the bottom of a glass or plastic container.
- Top with the sandwiched leg portions.
- Sprinkle with the remaining ⅛ teaspoon salt.
- Cover and refrigerate for 12 hours.
- Preheat the oven to 200°F (95°C).
- Remove the duck from the refrigerator.
- Remove the garlic, bay leaves, thyme, and duck fat and set asside.
- Rinse the duck with cool water, rubbing off some of the salt and pepper.
- Pat dry with paper towels.
- Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.
- Sprinkle evenly with the peppercorns and table salt.
- Lay the duck on top, skin side down.
- Add the olive oil.
- Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat.
- Strain the fat and set asside.
- To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator.
- Alternately, pick the meat from the bones and place it in a stoneware container.
- Cover the meat with a thin layer of some of the strained fat.
- The duck confit can be stored in the refrigerator for up to 1 month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
