All products linked here have been independently selected by our editors. Jun 22, 2019 - Explore Steve Whalen's board "Duck confit" on Pinterest. It may have been possible to do it at a higher temp for a shorter time but it was silky and tender. The actual amount consumed will vary. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. … Pour hot fat over. Place duck in large deep roasting pan. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer. For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. If you see something not so nice, please, report an inappropriate comment. Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. Russet potatoes. The nutrition data for this recipe includes the full amount duck fat. The duck emerges meltingly tender … Add the … Seal and allow to come to room temperature. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This recipe can easily be scaled up or down for any number of duck legs you want to make; just note that the ratio of rendered fat to duck may change dramatically as the size and shape of the cooking vessel does. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Duck confit is a French dish made with the whole duck. Remove the duck legs from the fat and place in a sealable container. A gentle and slow cook in a low oven yields tender and silky duck confit. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. Add comma separated list of ingredients to exclude from recipe. Refrigerate for 24 hours to marinate. First created in France, duck confit is a dish consisting of duck legs slowly roasted in their own fat. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. Place them in a large resealable bag. Remove the duck legs from the marinade. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness. I have also served duck confit … Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Amount is based on available nutrient data. Preheat the oven to 200 degrees F (93 degrees C). Reserve any leftover duck fat for other uses. Some comments may be held for manual review. Duck confit is considered one of the finest French dishes. Place them in a large resealable bag. this link is to an external site that may or may not meet accessibility guidelines. Bacon or Pancetta 2 small cans white beans 1 can crushed tomatoes. The duck legs are submerged in the fat and cooked gently in a low oven until completely tender. 3. 2521 calories; protein 20.1g; carbohydrates 9.5g; fat 270.5g; cholesterol 330.4mg; sodium 2988.7mg. When Ready to Cook: Adjust oven rack to middle position and preheat oven to 225°F (105°C). This dish is worth the work if you have a little french brandy on hand too! Rinse salt and spice from duck in cold running water and pat dry with paper towel. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours. The confit can be used right away or will keep up to a month. Served on the bone as a decadent entrée, or shredded for duck tacos, pizza, pasta, wraps, soups, salads, and many more recipes.