The Cookbook/Duck Confit: Difference between revisions
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{{recipe}} | {{recipe}} | [[Cookbook:Duck|Duck]] | ||
'''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 1/8 teaspoon [[cookbook:kosher salt|kosher salt]] | ||
* 1/2 teaspoon freshly ground black pepper | * 1/2 teaspoon freshly ground [[cookbook:black pepper|black pepper]] | ||
* 10 garlic cloves | * 10 [[cookbook:garlic|garlic]] cloves | ||
* 4 bay leaves | * 4 [[cookbook:bay leaves|bay leaves]] | ||
* 4 sprigs fresh thyme | * 4 sprigs fresh [[cookbook:thyme|thyme]] | ||
* 1 1/2 teaspoon black peppercorns | * 1 1/2 teaspoon black [[cookbook:peppercorns|peppercorns]] | ||
* 1/2 teaspoon table salt | * 1/2 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. | ||
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# Sprinkle with the remaining 1/8 teaspoon kosher salt. | # Sprinkle with the remaining 1/8 teaspoon kosher salt. | ||
# Cover and refrigerate for 12 hours. | # Cover and refrigerate for 12 hours. | ||
# Preheat the oven to 200 | # Preheat the oven to 200 °F. | ||
# 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 reserve. | ||
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# 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 reserve. | ||
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# 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}}]] | ||
Revision as of 18:55, 19 January 2007
Duck Confit
Ingredients
- 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
- 1 tablespoon plus 1/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 teaspoon black peppercorns
- 1/2 teaspoon table salt
- 4 cups olive oil
Procedure
- Lay the leg portions on a platter, skin side down.
- 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.
- 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.
- Top with the sandwiched leg portions.
- Sprinkle with the remaining 1/8 teaspoon kosher salt.
- Cover and refrigerate for 12 hours.
- Preheat the oven to 200 °F.
- Remove the duck from the refrigerator.
- Remove the garlic, bay leaves, thyme, and duck fat and reserve.
- Rinse the duck with cool water, rubbing off some of the salt and pepper.
- Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled 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 reserve.
- To store the duck confit, place the duck leg portions in a container, cover with the reserved 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.