ANNE'S CONFIT OF DUCK LEGS
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Rub duck legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add thyme and bay leaves. Refrigerate covered, turning duck occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
- Preheat oven to 300 degrees. Rinse duck under cool running water, and pat dry. In a skillet over medium heat, place duck skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
- Transfer meat and reduced fat to a small casserole, placing duck skin side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.
- To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow.
- Preheat the oven to 400 degrees. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserving it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more.
- Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg.
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Haje Mamd
[email protected]This is a great recipe for a special occasion. The duck confit was delicious and the presentation was beautiful.
Theo Barnard
[email protected]This duck confit recipe is very easy to follow and the results are amazing. The duck legs were cooked perfectly and the sauce was rich and flavorful.
Sikandar Ali Sikandar Ali
[email protected]I'm not a fan of duck, but I really enjoyed this dish. The duck confit was very flavorful and the sauce was delicious.
Monic Lele
[email protected]This is a great recipe for duck confit. The duck legs were tender and juicy, and the skin was crispy. The sauce was also very flavorful.
Shoaib Imran
[email protected]I've made this duck confit recipe several times and it's always a hit. The duck legs are always cooked perfectly and the sauce is delicious.
Din Mohammad Ariful
[email protected]This duck confit recipe is easy to follow and the results are amazing. The duck legs were cooked perfectly and the sauce was rich and flavorful.
Bobby Devine (bobuscus)
[email protected]I'm not a big fan of duck, but I really enjoyed this dish. The duck confit was very flavorful and the sauce was delicious.
Aisha Nowrin
[email protected]Duck confit is one of my favorite dishes and this recipe did not disappoint. The duck legs were fall-apart tender and the skin was crispy.
Linda Chitekwe
[email protected]This is the best duck confit recipe I've ever tried. The duck legs were cooked to perfection and the sauce was incredible.
siddiq siddiq
[email protected]I made this for a dinner party and it was a huge success! Everyone loved the duck confit and raved about how tender and flavorful it was.
MD Shahab
[email protected]The duck confit was delicious! The meat was tender and juicy, and the skin was crispy. The sauce was also very flavorful.
FK47 tv
[email protected]This was my first time making duck confit and it turned out amazing! The duck legs were perfectly cooked and the sauce was rich and flavorful. I will definitely be making this again.
KYEYUNE JOHN
[email protected]I've made this dish several times and it's always a crowd-pleaser. The duck legs are so tender and juicy, and the confit process really brings out the flavor of the duck.
Karam Hayat
[email protected]This duck confit recipe is a keeper! The duck legs were fall-off-the-bone tender and the skin was crispy and flavorful. I served it with roasted potatoes and green beans, and it was a hit with my family.