DUCK CONFIT, THE RIGHT WAY
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.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
Steps:
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- 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.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tisha Biswas
[email protected]5 stars!
Mia Duncan
[email protected]I highly recommend this recipe!
Lincoln Paxton
[email protected]The skin was crispy and delicious.
Tina Cook
[email protected]The duck confit was so tender and juicy.
Mohit Sharma
[email protected]This duck confit recipe is a keeper.
Samuel Johnson
[email protected]I followed the recipe exactly and the duck confit turned out amazing.
Gajendra Sah
[email protected]This was my first time making duck confit and it was so easy. The duck was so tender and flavorful.
Xasan qadar Xasan qadar
[email protected]I've made this duck confit recipe several times and it always turns out perfectly.
Shila Francina
[email protected]This duck confit recipe is a keeper. The duck was so tender and juicy, and the skin was crispy and delicious. I highly recommend this recipe!
Julz Eiler
[email protected]I followed the recipe exactly and the duck confit turned out amazing. The duck was so tender and flavorful, and the skin was perfectly crispy. I served it with roasted potatoes and green beans, and it was a hit with my family.
Victor Chibuike
[email protected]This was my first time making duck confit and it was so much easier than I thought it would be. The duck legs were incredibly flavorful and tender. I will definitely be making this again.
M24 AKM
[email protected]I've made this duck confit recipe several times and it always turns out perfectly. The duck is so tender and juicy, and the skin is crispy and delicious. I highly recommend this recipe!
Masuma nurul Masuma nurul
[email protected]Duck confit is a classic French dish that is surprisingly easy to make at home. The key is to use high-quality duck legs and to cook them slowly in their own fat. The result is a tender, flavorful dish that will impress your guests.