Main Course

Duck Confit

October 17, 2014

Duck Confit is a very popular french dish, developed during a time when preserving meat was a seasonal necessity.  The word “Confit” is derivative of the French verb confire, “to preserve.” To confit, is to slow cook meat it in it’s own fat, leaving you with EXTREMELY tender meat.

Traditionally, and still common in parts of France and other regions, the confit was preserved in glass jars and saved for winter consumption.  For my take on the dish I won’t make you wait until Christmas to consume, unless, that is, you absolutely want to.

Hope you enjoy!

Taragon

Begin by adding 2-3 tbsps of chopped tarragon to a mixing bowl.

Parsley

Add 2-3 tbsp chopped italian parsley…

Star Anise

…1 crushed star anise…

Garlic

…1 crushed clove of garlic…

Pepper

…1 tbsp of fresh cracked black pepper…

Salt

…1/4 cup of salt…

Sugar

…and 2 tbsps of sugar.

Crushed Ingredients

“Crush” the ingredients together, releasing loads of flavor from the herbs and spices.

Salt Mix

Add the duck legs to the seasoned salt mixture (curing salt) and thoroughly rub the flavorings into the skin and flesh sides.

Cover

After 5 minutes or so of rubbing, cover the duck legs with the remaining curing salt…

Covered

…and cover with plastic or a damp towel, and set in the fridge for 30 minutes.

Rinse

Remove the lightly cured duck legs from the fridge and lightly rinse off the excess salt and flavorings.

Blot

Place the duck legs onto a dry towel to blot off excess moisture.

Duck Fat

Place the cured duck legs into a 2-3 inch deep baking tray and cover the legs with rendered duck fat.

Bake

Cover with a lid or aluminum foil and bake in a 300f oven for 2 hours.

Cool

Once the duck legs are very tender, take them our of the oven and allow to cool in the baking container for 30 minutes – 1 hour.

Duck

Once cool enough to handle, take them out of the fat and onto a plate or tray, cover with plastic, and refrigerate for 1 hour.

Pan

Once the duck has chilled completely, get a medium sautee pan on medium-high heat and add one of the duck legs skin side down into the pan.

Crisp

Crisp the skin on one side and turn it over to cook for another 5 minutes until the duck starts to become tender and hot in the center….

Turn

Take it out of the pan and place onto dry paper towel to blot of excess grease.

Watercress

In a small mixing bowl add watercress and shaved fennel.

Mustard

Mix in whole grain mustard…

Sherry

…sherry vinegar…

Olive Oil

… and olive oil.

Salt

Season with a little salt and pepper.

Duck

Place the salad into a bowl and top with the crispy duck leg and ENJOY!!!

Duck

Duck Confit

Ingredients

  • DUCK CONFIT:
  • 2 duck legs
  • 1 1/2 cups rendered duck fat
  • 1/4 cup salt
  • 2 tbsp granulated sugar
  • 3 tbsp chopped tarragon
  • 3 tbsp chopped italian parsley
  • 1 clove garlic
  • 1 whole star anise
  • 1 tsp black pepper
  • WATERCRESSE SALAD:
  • 1 cup picked hydro watercress
  • 1/2 cup shaved fennel
  • 1 tbsp olive oil
  • 2 tsp sherry vinegar
  • 1 tbsp whole grain mustard
  • Salt & black pepper to taste

Instructions

  1. In a medium mixing bowl, mix in 1/4 cup salt, 2 tbsp sugar, 1 crushed star anise, 2-3 tbsp chopped tarragon, 2-3 tbsp chopped italian parsley, 1 crushed clove of garlic, and 1 tbsp of fresh cracked black pepper. Vigorously mix everything with your hands making sure to almost “crush” the ingredients together.
  2. Add the duck legs to the seasoned salt mixture (curing salt) and thoroughly rub the flavorings into the skin and flesh sides. After 5 minutes or so of rubbing, cover the duck legs with the remaining curing salt, cover with plastic or a damp towel, and set in the fridge for 30 minutes.
  3. Remove the lightly cured duck legs from the fridge, take them out of the curing salt and lightly rinse off the excess salt and flavorings. Place the duck legs onto a dry towel to blot off excess moisture.
  4. Place the cured duck legs into a 2-3 inch deep baking tray and cover the legs with rendered duck fat. Ideally, you want to completely submerge the legs in the rendered fat, but it can be hard to come by and fairly expensive, so it’s ok to supplement some of the duck fat for canola oil or even rendered chicken fat. Cover with a lid or aluminum foil and bake in a 300f oven for 2 hours.
  5. Once the duck legs are very tender, take them our of the oven and allow to cool in the baking container for 30 minutes – 1 hour. Once cool enough to handle, take them out of the fat and onto a plate or tray, cover with plastic, and refrigerate for 1 hour.
  6. Once the duck has chilled completely, get a medium sauté pan on medium-high heat and add one of the duck legs skin side down into the pan. Crisp the skin for 5 minutes or so, turn it over and continue to cook for another 5 minutes until the duck start to become tender and hot in the center. Take it out of the pan and place onto dry paper towel to blot of excess grease.
  7. In a small mixing bowl, add watercress, shaved fennel, whole grain mustard, sherry vinegar, olive oil, and season with a little salt and pepper.
  8. Place the salad into a bowl and top with the crispy duck leg and ENJOY!!!
http://www.byrontalbott.com/duck-confit/
 

Tools Used

| Top Left: Glass Bowl Set | Top Right: Baking Dish |
| Bottom Left: All-Clad Saute Pan| Bottom Middle: Plastic Bottle | Bottom Right: Shun Knife |

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  • Karyn October 24, 2014 at 11:33 pm

    I was curious what the song is in the chocolate filled donut recipe is? Thanks!

  • whitney October 31, 2014 at 4:02 am

    if i can not find duck fat in the market , is it possible to use other oil on cooking? by the way , I love your cooking so much , and i translate some of your recipes and share your cooking idea to China friends.