Duck Confit, the Right Way Recipe

Recipesfull introduces to you: Popular Recipes. (Duck Confit, the Right Way Recipe). 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.

Brief

Prep 35 mins

Cook: 2hrs8 mins

Additional: 1day

Total: 1day

Servings: 8

Yield: 8 servings

Duck Confit, the Right Way Recipe

Ingredients

1 shallot

minced

¼ cup evaporated cane sugar

¼ cup kosher salt

3 tablespoons coarsely ground black pepper

4 cloves garlic

minced

6 sprigs thyme

chopped

4 duck legs with thighs

4 duck wings

trimmed

4 cups duck fat

Meat and Poultry

Directions

Step 1

Combine shallot sugar salt pepper garlic and thyme in a small bowl. Rub all over duck legs thighs and wings.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 225 degrees F (110 degrees C).

Step 5

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.

Step 6

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.

Step 7

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.

Nutritional Information

Duck Confit, the Right Way Recipe

Servings Per Recipe:8

Calories: 554.4

% Daily Value *

Protein: 23.5g 47%

Carbohydrates: 5.3g 2%

Dietary Fiber: 0.8g 3%

Sugars: 2.3g

Fat: 47.2g 73%

Saturated Fat: 13.2g 66%

Cholesterol: 137.8mg 46%

Vitamin A Iu: 95.9IU 2%

Niacin Equivalents: 10.3mg 79%

Vitamin C: 3.2mg 5%

Folate: 2.5mcg 1%

Calcium: 25.9mg 3%

Iron: 2.8mg 15%

Magnesium: 6.8mg 2%

Potassium: 58.9mg 2%

Sodium: 3103mg 124%

Calories From Fat: 424.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.