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{{recipe}}
'''Duck Confit'''


== Ingredients ==
== Ingredients ==
* 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
* 4 [[cookbook:duck|duck]] leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
* 1 tablespoon plus 1/8 teaspoon kosher salt
* 1 tablespoon plus ⅛ teaspoon [[cookbook:kosher salt|kosher salt]]
* 1/2 teaspoon freshly ground black pepper
* ½ teaspoon freshly ground [[Cookbook:Black Pepper|black pepper]]
* 10 garlic cloves
* 10 [[cookbook:garlic|garlic]] cloves
* 4 bay leaves
* 4 [[Cookbook:Bay Leaf|bay leaves]]
* 4 sprigs fresh thyme
* 4 sprigs fresh [[cookbook:thyme|thyme]]
* 1 1/2 teaspoon black peppercorns
* 1½ teaspoon black [[Cookbook:Pepper|peppercorns]]
* 1/2 teaspoon table salt
* ½ teaspoon table [[cookbook:salt|salt]]
* 4 cups olive oil
* 4 cups [[Cookbook:Olive Oil|olive oil]]


== Procedure ==
== Procedure ==
# Lay the leg portions on a platter, skin side down.  
# Lay the leg portions on a [[cookbook:platter|platter]], skin side down.  
# Sprinkle with 1 tablespoon of the kosher salt and the black pepper.  
# Sprinkle with 1 tablespoon of the kosher salt and the black pepper.  
# Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.  
# 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.  
# Lay the remaining 2 leg portions, flesh to flesh, on top.  
# Put the reserved fat from the ducks in the bottom of a glass or plastic container.  
# Put the fat from the ducks in the bottom of a glass or plastic container.  
# Top with the sandwiched leg portions.  
# Top with the sandwiched leg portions.  
# Sprinkle with the remaining 1/8 teaspoon kosher salt.  
# Sprinkle with the remaining ⅛ teaspoon kosher salt.  
# Cover and refrigerate for 12 hours.
# Cover and refrigerate for 12 hours.
# Preheat the oven to 200 degrees F.
# Preheat the oven to 200°F (95°C).
# Remove the duck from the refrigerator.  
# Remove the duck from the refrigerator.  
# Remove the garlic, bay leaves, thyme, and duck fat and reserve.  
# 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.  
# Rinse the duck with cool water, rubbing off some of the salt and pepper.  
# Pat dry with paper towels.
# Pat dry with paper towels.
# Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot.  
# 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.  
# Sprinkle evenly with the peppercorns and table salt.  
# 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 bake for 12 to 14 hours, or until the meat pulls away from the bone.
# Cover and [[cookbook: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 reserve.  
# Strain the fat and set asside.  
# To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator.  
# 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.  
# 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.  
# 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 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.
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.


[[Category:Duck recipes|{{PAGENAME}}]]
[[Category:Duck recipes|{{PAGENAME}}]]
[[Category:Garlic recipes|{{PAGENAME}}]]
[[Category:Garlic recipes|{{PAGENAME}}]]
[[Category:Thyme recipes|{{PAGENAME}}]]
[[Category:Thyme recipes|{{PAGENAME}}]]

Latest revision as of 04:49, 5 July 2009

Duck Confit

Ingredients

Procedure

  1. Lay the leg portions on a platter, skin side down.
  2. Sprinkle with 1 tablespoon of the kosher salt and the black pepper.
  3. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
  4. Lay the remaining 2 leg portions, flesh to flesh, on top.
  5. Put the fat from the ducks in the bottom of a glass or plastic container.
  6. Top with the sandwiched leg portions.
  7. Sprinkle with the remaining ⅛ teaspoon kosher salt.
  8. Cover and refrigerate for 12 hours.
  9. Preheat the oven to 200°F (95°C).
  10. Remove the duck from the refrigerator.
  11. Remove the garlic, bay leaves, thyme, and duck fat and set asside.
  12. Rinse the duck with cool water, rubbing off some of the salt and pepper.
  13. Pat dry with paper towels.
  14. Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.
  15. Sprinkle evenly with the peppercorns and table salt.
  16. Lay the duck on top, skin side down.
  17. Add the olive oil.
  18. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  19. Remove the duck from the fat.
  20. Strain the fat and set asside.
  21. To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator.
  22. Alternately, pick the meat from the bones and place it in a stoneware container.
  23. Cover the meat with a thin layer of some of the strained fat.
  24. 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.

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