DUCK CONFIT
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.
Provided by Tom Colicchio
Categories Duck Garlic Fall Thyme Simmer
Number Of Ingredients 8
Steps:
- 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
- 2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer - just an occasional bubble - until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
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Shawn Jones
[email protected]The duck confit was a bit dry. I think I should have cooked it for a shorter amount of time.
Evon Williams
[email protected]This recipe was easy to follow and the duck confit turned out amazing. I will definitely be making this again.
Connor Dick
[email protected]I've made this recipe several times and it's always a hit. The duck confit is so tender and flavorful. I love serving it with roasted vegetables and a glass of red wine.
Teryn Spencer
[email protected]This is one of my favorite recipes. The duck confit is always perfect and the sauce is to die for. I highly recommend this recipe.
Pleasure Cheatham
[email protected]I followed the recipe exactly, but my duck confit didn't turn out as tender as I expected. I'm not sure what I did wrong.
Raquel Casteneda
[email protected]The duck confit was good, but it was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Steven Fritz
[email protected]This recipe is a bit time-consuming, but it's worth it. The duck confit is so flavorful and tender. I served it with roasted potatoes and vegetables, and it was a perfect meal.
Rylan Edwards
[email protected]I made this for a dinner party and everyone raved about it. The duck was cooked perfectly and the sauce was incredible. I will definitely be making this again.
R F rijan Ahmed
[email protected]The duck confit was delicious! The meat was fall-off-the-bone tender and the flavors were rich and complex. I would definitely recommend this recipe.
Girot City
[email protected]This was my first time making duck confit and it turned out amazing! The duck was tender and flavorful, and the skin was crispy. I served it with mashed potatoes and green beans, and it was a hit with my family.