The Cookbook/Duck Confit: Difference between revisions
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== Ingredients == | == Ingredients == | ||
* 4 [[cookbook:duck|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 tablespoon plus ⅛ teaspoon [[cookbook:kosher salt|kosher salt]] | ||
* | * ½ teaspoon freshly ground [[Cookbook:Black Pepper|black pepper]] | ||
* 10 [[cookbook:garlic|garlic]] cloves | * 10 [[cookbook:garlic|garlic]] cloves | ||
* 4 [[ | * 4 [[Cookbook:Bay Leaf|bay leaves]] | ||
* 4 sprigs fresh [[cookbook:thyme|thyme]] | * 4 sprigs fresh [[cookbook:thyme|thyme]] | ||
* | * 1½ teaspoon black [[Cookbook:Pepper|peppercorns]] | ||
* | * ½ teaspoon table [[cookbook:salt|salt]] | ||
* 4 cups [[ | * 4 cups [[Cookbook:Olive Oil|olive oil]] | ||
== Procedure == | == Procedure == | ||
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# Put the reserved fat from the ducks in the bottom of a glass or plastic container. | # Put the reserved 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 | # Sprinkle with the remaining ⅛ teaspoon kosher salt. | ||
# Cover and refrigerate for 12 hours. | # Cover and refrigerate for 12 hours. | ||
# Preheat the oven to | # Preheat the oven to 200°F (205°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 reserve. | ||
# 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 | # Put the reserved 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. | ||
Revision as of 23:02, 19 January 2007
Duck Confit
Ingredients
- 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
- 1 tablespoon plus ⅛ teaspoon kosher 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 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 ⅛ teaspoon kosher salt.
- Cover and refrigerate for 12 hours.
- Preheat the oven to 200°F (205°C).
- 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 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 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.