Monday, November 30, 2009

Duck Confit (and the impatient side of me using this unappealing photo)

Duck Confit (aka Flavour a la Canard)
To keep this short and sweet; I, as every cook I know, holds duck confit to the same level as Paula Deen holds onto butter, or Rachel Ray holds onto the stupid term "EVOO". You never turn down an offer to taste duck confit. It's great with everything. When in a slump for ideas creating a dish, add duck confit. Problem solved.
This is my take on the recipe. I enjoy it's natural salinity (after the curing of course). Hope it works for you!
Duck Confit


Salt Rub (Enough to fully cover the duck legs); 1 lb Kosher Salt, 1 tsp. Juniper Berries, 1 tsp. Allspice, 1/2tsp. Chinese Five Spice, 2 Tbs. Fennel Seeds, Rind of 2 Oranges, 2 Stems of Rosemary, 1 Tbs. Black Peppercorns ->Toast the Seeds, Mix everything together, buzz in a food processor

Duck Legs (Skin on)

Duck Fat (Enough to comfortably cover the legs)

Bay Leaf (1 for every 4 legs)

Garlic Clove (1 for every 2 legs)

Black Peppercorn (3 per leg)


1) Rinse the legs under cold running water. Pat completely dry. Using a hotel pan, put a layer of the salt cure down. Place the legs on top of the cure, and cover the remaining meat with the rest of the salty mix. All aspects of the legs should be covered. Cover with cling-film and let rest for 3.5 hours in a fridge.

2) Remove the legs from the hotel pan. Under cold running water, rinse off the residual salt cure. Pat dry. Place the legs neatly in a high-walled hotel pan or sauce pot. Add the duck fat, bay leafs, and peppercorns. Cover with tin foil.

3) Using an oven set at 250F, cook for 2.5 hours before checking the tenderness of the legs. Once finished, remove and chill the legs in the duck fat right away. Cover when chilled and store as is until ready to serve.


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