Indulge in the rich and flavorful world of confit with this classic Duck Confit recipe. Traditionally prepared by slowly cooking duck in its own fat, this technique results in tender, succulent meat that is infused with a heavenly richness. Whether enjoyed on its own or incorporated into various dishes, Duck Confit is a culinary delight that will impress even the most discerning palates.
Prepare to savor the incredible flavors of this Duck Confit, a culinary masterpiece that showcases the art of preserving and enhancing the natural richness of duck. Whether enjoyed as a standalone dish or incorporated into various recipes, this confit is sure to elevate your dining experience to new heights. With its tender, melt-in-your-mouth texture and savory flavors, Duck Confit is a true indulgence for any food enthusiast. Enjoy the exquisite taste of this time-honored delicacy!
INGREDIENTS:
- 1/3 cup Kosher salt (about 4 teaspoons per pound of duck, half for short preserving periods)
- 2 fatty ducks (or 4 sets of thighs and drumsticks)
- 3 tablespoons parsley, minced
- 4 shallots, minced
- 1 bay leaf, crumbled
- 1/2 teaspoon thyme leaves, crumbled
- 2 quarts rendered poultry and pork fat
- 2 teaspoons white peppercorns, crushed
- 2 cups pork lard for storing the confit (only if there is not enough duck fat)
- 1 garlic head, halved and stuck with 2 cloves
INSTRUCTIONS:
- Quarter the ducks and remove the backbones. Cut and trim off as much fat as possible. Grind any excess skin and all the fat in a food processor, then place it in a deep saucepan with 1 cup of water. Simmer the fat over low heat, uncovered, for about 45 minutes to render the fat. Strain and reserve.
- Cut each breast into halves with the wings attached. Roll each piece of duck in the salt and place them in a large stainless glass or earthen bowl. Sprinkle a mixture of shallots, parsley, bay leaf, thyme, and crushed white peppercorns over each piece of duck. Scatter any remaining salt over the top. Loosely cover the bowl and refrigerate for 24 hours. Note: If the confit will be consumed within a week or two, the refrigeration time can be reduced to a few hours.
- Rinse the duck pieces quickly under water, then wipe them to remove all the salt, herbs, spices, and liquid.
- Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover the duck completely. Bring the mixture to a boil, then lower the heat and simmer for 1 1/2 hours, or until the duck flesh is tender and can be easily pierced with a straw. Avoid boiling the mixture.
- Remove the cooked duck from the fat, allowing any excess fat to drain. Discard any loose bones. Strain the warmed fat. Divide about 1 cup of warmed fat into each bowl or mason jar intended for storing the confit. Allow the fat to cool and congeal.
- Arrange the duck pieces in the containers without compacting them. Strain the remaining fat, which should be tepid but not hot, over the duck to completely cover the pieces. Ensure that all the duck is submerged in the fat. Cover the containers tightly and chill until the fat solidifies. Top the confit with a layer of melted lard. Seal tightly with a glass top or plastic wrap and store in a cool place, such as a cold cellar or the refrigerator. Allow the confit to ripen for at least 1 month. It can be stored for up to 6 months.
- When ready to use the confit, place the jars or bowls in a warm oven to soften the fat. Remove the desired pieces of duck and return the container to the refrigerator, ensuring that all remaining pieces are covered with fat. The duck can be served at room temperature or warmed in an oven and then sautéed to crisp the skin.
