Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you’re having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Ingredients
- 1 shallot, minced
- ¼ cup evaporated cane sugar
- ¼ cup kosher salt
- 3 tablespoons coarsely ground black pepper
- 4 cloves garlic, minced
- 6 sprigs thyme, chopped
- 4 duck legs with thighs
- 4 duck wings, trimmed
- 4 cups duck fat
Directions
Step 1
Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
Step 2
Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
Step 3
Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9×13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
Step 4
Preheat oven to 225 degrees F (110 degrees C).
Step 5
Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
Step 6
Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
Step 7
Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Cook’s Notes:
Regular white sugar can be substituted for the cane sugar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 554 | |
% Daily Value * | |
Total Fat47g | 61% |
Saturated Fat13g | 66% |
Cholesterol138mg | 46% |
Sodium3103mg | 135% |
Total Carbohydrate5g | 2% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein24g | |
Vitamin C3mg | 16% |
Calcium26mg | 2% |
Iron3mg | 16% |
Potassium59mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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