Duck Confit
- Ready In:
- 54hrs
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Duck Confit
- 6 duck legs
- 30 g kosher salt, per kilo of meat
- 30 garlic cloves
- 1892.72 ml rendered duck fat (or pork fat)
- 2.46 ml ground allspice
- 1.23 ml freshly ground nutmeg
- 2 bunch fresh thyme (or 1 bunch is good enough)
- 6 bay leaves
-
French Vinaigrette Dressing
- 14.79 ml white wine vinegar (or lemon juice)
- 44.37 ml oil (olive, corn, sunflower, walnut, or a combination of your favourite)
- 4.92 ml Dijon mustard
directions
- Mix the allspice, nutmeg and kosher salt and sprinkle evenly over duck. Press the garlic and fresh thyme bunches onto the flesh and skin and place a bay leaf on the exposed flesh of each leg. Cover and cure in the refrigerator for 24 hours.
- Preheat the oven to 200°F Drain all the liquid from the baking dish. Pat dry. Return the cured legs to the cleaned dish along with the garlic and herbs and cover with warm fat.
- Bake for 6 to 8 hours or until the garlic cloves have turned a deep golden brown and fleshis soft to the touch.
- Let the meat cool in the fat. When it reaches room temperature remove the legs and strain fat.
- There will be a bit of duck liquid at the bottom that will turn to jelly when refrigerated and should be saved and used for seasoning poultry sauces.
- Pour the strained fat back over the duck legs and store in the fridge until needed.
- To reheat the duck, brush with orange marmalade and bake in the oven at 450F until crispy and golden.
- French Vinaigrette:.
- Combine and whisk all ingredients together. Pour over salad mix.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.