Duck: Duck Confit
Source of Recipe
www.bowhunting.net (jackal)
List of Ingredients
4 duck leg portions with thighs attaching excess fat trimmed and reserved (about 2 pounds)
1 tbs. plus 1/8 tsp. kosher salt
� tsp. fresh ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1� tsp. black peppercorns
� tsp. table salt
4 cups olive oil Recipe
�Lay the leg portions on a platter, skin side down.� Sprinkle with 1 tbs. of the kosher salt and black pepper.�
Place the garlic clove, 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 degrees 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 peppercorns and salt. �Lay the duck on top, skin side down.� Add the olive oil.�
Cover and bake for 12 to 14 hours or until the mat pulls away from the bone.� Remove the duck from the fat.� Strain the fat and reserve.� Pick the meat from the bones and place it in s stoneware container.� Cover the meant with some of the strained fat, making a � inch layer.�
The duck confit can be stored in the refrigerator for up to one 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 and I use the oil to roast potatoes, cook green beans and pan-fry veal.
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