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<p>71.136.100.22: /* Procedure */ - temp. conversion was wrong</p> <hr /> <div>{{recipe}} | [[Cookbook:Duck|Duck]]<br /> <br /> '''Duck Confit'''<br /> <br /> == Ingredients ==<br /> * 4 [[cookbook:duck|duck]] leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved<br /> * 1 tablespoon plus ⅛ teaspoon [[cookbook:kosher salt|kosher salt]]<br /> * ½ teaspoon freshly ground [[Cookbook:Black Pepper|black pepper]]<br /> * 10 [[cookbook:garlic|garlic]] cloves<br /> * 4 [[Cookbook:Bay Leaf|bay leaves]]<br /> * 4 sprigs fresh [[cookbook:thyme|thyme]]<br /> * 1½ teaspoon black [[Cookbook:Pepper|peppercorns]]<br /> * ½ teaspoon table [[cookbook:salt|salt]]<br /> * 4 cups [[Cookbook:Olive Oil|olive oil]]<br /> <br /> == Procedure ==<br /> # Lay the leg portions on a [[cookbook:platter|platter]], skin side down. <br /> # Sprinkle with 1 tablespoon of the kosher salt and the black pepper. <br /> # Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. <br /> # Lay the remaining 2 leg portions, flesh to flesh, on top. <br /> # Put the reserved fat from the ducks in the bottom of a glass or plastic container. <br /> # Top with the sandwiched leg portions. <br /> # Sprinkle with the remaining ⅛ teaspoon kosher salt. <br /> # Cover and refrigerate for 12 hours.<br /> # Preheat the oven to 200°F (95°C).<br /> # Remove the duck from the refrigerator. <br /> # Remove the garlic, bay leaves, thyme, and duck fat and reserve. <br /> # Rinse the duck with cool water, rubbing off some of the salt and pepper. <br /> # Pat dry with paper towels.<br /> # Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot. <br /> # Sprinkle evenly with the peppercorns and table salt. <br /> # Lay the duck on top, skin side down. <br /> # Add the olive oil. <br /> # Cover and [[cookbook:bake|bake]] for 12 to 14 hours, or until the meat pulls away from the bone.<br /> # Remove the duck from the fat. <br /> # Strain the fat and reserve. <br /> # To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. <br /> # Alternately, pick the meat from the bones and place it in a stoneware container. <br /> # Cover the meat with a thin layer of some of the strained fat. <br /> # The duck confit can be stored in the refrigerator for up to 1 month.<br /> <br /> The excess oil can be stored in an airtight container in the refrigerator and used like [[cookbook:butter|butter]] for cooking. The tinge of duck taste in the oil is wonderful.<br /> <br /> [[Category:Duck recipes|{{PAGENAME}}]]<br /> [[Category:Garlic recipes|{{PAGENAME}}]]<br /> [[Category:Thyme recipes|{{PAGENAME}}]]</div>

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