By continuing to use Pass the liquid fat through a fine sieve into a bowl to remove any impurities. Place them in a large resealable bag. Mix together the ingredients for the cure. Rinse them off and pat dry. Duck confit may be my favorite food and this recipe did not disappoint. Remove the duck legs from the fat and place them in a roasting tin. Cover the duck legs all over with the cure and refrigerate overnight. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. Sprinkle liberally with the salt. PREPARE THE DUCK: Cut the legs and each breast half from the duck. Next time I will try it with the recommend seasonings. It still produced a fair amount of rendered duck fat which I strained and am using for duck fat potatoes to go with the duck. Place them in a large resealable bag. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. To cook the legs, take the container from the fridge and leave it at room temperature for several hours to allow the fat to soften. Refrigerate for 24 hours to marinate. Remove the duck legs from the marinade. Total Carbohydrate Season the duck legs with kosher salt on both sides. If you intend to cook the duck legs within a week, keep them in the stockpot and allow the fat to cool and set in the fridge. Add the … I will definitely do this recipe every year. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. cookie policy I really enjoyed this. If you don t want to buy a whole bird or there isn t enough fat you can buy a carton of duck fat. This recipe requires a significant quantity of salt, equivalent to covering both of the duck legs. If needed, add more lard. Join us for the definitive approach to curing and smoking with our handbook author and tutor Steven Lamb, working with an exciting variety... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Do not stir, and never let it boil. Even though this is for duck I had leftover spices mixed up so I thawed some ground pork and it made amazing sausage. The following day, wash off the cure and pat the duck legs thoroughly dry, using a clean tea towel. Season the duck legs with kosher salt on both sides. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. A 4.5 lb. Add comma separated list of ingredients to include in recipe. The caramel color makes it more appetizing and keeps the skin on each piece better. Make sure you buy fresh juniper berries. You may leave the bones in or remove them. Cover the dish with a lid. Roast in the oven for 20 minutes, or until the skin is crisp. The breasts can be hot-smoked or dry-cured and the rest of the carcass can be roasted and used to make stock. Arrange the pieces so that they're all submerged. this link is to an external site that may or may not meet accessibility guidelines. Here, the balance is tipped in the opposite direction. There is nothing I would change about this amazing dish. If you are rendering the fat from a whole duck yourself, first pull all the If you are rendering the fat from a whole duck yourself, first pull all the fat away from the body, then joint the duck. Arrange duck in a single layer in a 9x13-inch baking … As soon as the fat begins to simmer, transfer the stockpot to the low oven and leave the duck legs to confit slowly: they will take between 8 and 10 hours to cook. Gently but firmly pull the skin from the breast meat. non-personal data through cookies. Leave it, uncovered, for several hours until the fat has rendered down to a clear liquid. Set the skin aside and put the breast and legs in a baking dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Confit duck is a marvellous make-ahead dish. Place the duck legs on a food-standard tray. I also made this recipe with turkey thighs and it was a big hit - people who hated dark meat before couldn't get enough - I served it with Harry and David's cranberry relish. It makes a great gift for friends and family. Preheat the oven to 200 degrees F (93 degrees C). Fortunately it was a rainy Saturday so I had the whole day and kitchen to myself. After about 1 1/2 hours, the skin will be a deep golden in color and crisp, meaning it has rendered almost all of its fat. Percent Daily Values are based on a 2,000 calorie diet. Amount is based on available nutrient data. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. 2521 calories; protein 20.1g 40% DV; carbohydrates 9.5g 3% DV; fat 270.5g 416% DV; cholesterol 330.4mg 110% DV; sodium 2988.7mg 120% DV. Lift the duck from the fat using tongs and either use imediately or cool and store, covered, in the refrigerateor for up to a week. Most people won't think twice about serving basic cornbread when is on the table. Your daily values may be higher or lower depending on your calorie needs. This dish is worth the work if you have a little french brandy on hand too! Strain the fat into a container, seal it, and refrigerate until ready to use. the website you are accepting the use of these cookies. A 4.5 lb. The nutrition data for this recipe includes the full amount duck fat. Nestly the bay leaves, thyme and garlic … © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Rinse off the seasoning and pat the duck dry. Place the duck legs in the rendered fat, making sure they are completely covered. When required, it is freed from its suspended animation in the solid fat, and given a quick, hot blast of cooking that crisps the skin. Put the stockpot over a medium heat on the hob. It really makes a difference. Info. There should be enough fat on the duck, when rendered down, to cover both legs. This is a classic French recipe that is easy to make and easy to scale. 0.8 g Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … I didn't have the berries this called for so I seasoned my duck a little differently. 2 duck legs, about 200g each, plus 450g duck fat, lard or a mixture of both (see above), About 200g PDV salt (to cover the duck legs liberally), A few sprigs of thyme, lightly bruised (optional), 20g black peppercorns, cracked (optional). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The best and most cost-effective way of making duck confit is to buy a whole duck. Make sure there is room at the top of the container. Take the pan off the heat and let it cool slightly. If the legs are not covered, you can top it off with some olive oil. Put the skin and fat, including the skin from the breasts and trimmings from the legs in a small heavy saucepan over low heat. Add comma separated list of ingredients to exclude from recipe. Also only needed a spoonful of duck fat for each duck quarter. Pour the warm, liquid fat from the stockpot over them so they are completely submerged. Trim any excess skin and fat from the legs and save for rendering. Preheat the oven to its lowest setting. Set the skin aside and put the breast and legs in a baking dish. Cook, uncovered, at a very gently simmer, between 185 degrees and 195 degrees, for 2 hours. Blot the duck pieces with paper towels to remove any excess salt and to dry them. Trim any excess skin and fat from the legs and save for rendering. If you would like to store the legs in fat for anything more than a week, this amount will make the preservation more stable. Allrecipes is part of the Meredith Food Group. Remove the duck legs from the fat and place in a sealable container. Melt the duck fat in an 8-quart Dutch oven or heavy-bottomed pot over medium heat Information is not currently available for this nutrient. It was amazing. Allow to cool, then cover with cling film before putting on the lid and refrigerating. Pour the fat over the duck in the container, covering completely. Salt is used too, but in the form of a very light cure that seasons more than it preserves. Put the fat into a heavy-based saucepan with about 50ml water and place over a very low heat. 0 %. However this recipe leaves out a crucial step which this the final frying before serving - warm the jar until the fat melts so you can remove the meat pat it dry then put it in a frying pan over moderately high heat until the meat is crispy and golden. The crisped skin may be eaten or discarded. duck renders at least 1 cup of fat. Really a great recipe wonderful with roasted garlis paste in the marinade rather than raw garlic.yum! Gently but firmly pull the skin from the breast meat. Nestly the bay leaves, thyme and garlic among the duck pieces. COOK THE DUCK: In a heavy, 1 1/2 qt saucepan, melt the rendered fat over low heat. Confit fat can be used several times until it becomes too salty. Nutrient information is not available for all ingredients. As the legs cook, more fat will be rendered from the skin. PREPARE THE DUCK: Cut the legs and each breast half from the duck. Arrange the duck legs skin side down in the dish. Pour over the duck legs until they are completely covered. In order to continually improve our website, we collect I adapted this recipe to my sous vide setup by cooking at 175F for 24 hours. Seal and allow to come to room temperature. Cook, partially covered, at a gentle simmer, stirring occasionally to prevent the skin from sticking. I used two whole ducks and cut them up to confit the breasts too. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Sprinkle liberally with the salt. Thank you honey. Hands down one of the most flavorful marinades ever. https://www.epicurious.com/recipes/food/views/duck-confit-102313 If you want to store the duck legs for longer, transfer them to a container such as a sterilised Kilner jar or earthenware pot.