Duck Confit (Serves 4) 4 mallard or speckled goose legs (about 16 oz) or the equivalent in smaller duck legs, or gizzards, hearts, and necks 4 cloves garlic, crushed 1 tablespoon Kosher salt Zest of 1 orange Zest of 1 lemon 1 sprig rosemary, picked 2 sprigs thyme, picked 1 teaspoon black peppercorns, cracked ½ teaspoon fennel seeds (optional) For example, you may have seen or heard of duck confit at some point; for duck or goose the primary cut of meat used is the leg and thigh portion. 554 calories; protein 23.5g; carbohydrates 5.3g; fat 47.2g; cholesterol 137.8mg; sodium 3103mg. Rub the duck legs all over with the mixture. It will sputter quite a bit, but leave the cover on for a few minutes. Vacuum seal or put into a sealed container and refrigerate overnight, or up to a few days. My advice is to cure and confit large batches of legs (or wings) at once. The cooking time is about the same for the traditional method, which I do in an oven-proof pot in a 200°F oven. https://georgiapellegrini.com/2011/01/26/food-drink/duck-confit No matter what method of cooking you choose, please give your duck legs at least 3 hours. Duck confit takes a while to prepare properly but is well worth the effort. Enjoy! Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of … You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan. I don’t. A more modern way is to vacuum seal the duck with a smaller amount of fat, then submerging the sealed bag in hot water to cook, either in a sous vide machine, a stockpot on the stove, or even a cooler with hot water poured in it. Confit needs fat. In our case, duck legs in duck fat. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. https://www.traegergrills.ca/recipes/wild-game/fat-braised-duck-confit Place the lid on the container … Render (melt) the duck fat in the saucepan until clear. Cover and refrigerate overnight. Remove them to a rack to dry, and when they're dry on the outside, store in the fridge for up to a month. Take it out again and pack with the confit. Keep an eye on the duck so it doesn’t burn. Place the duck legs in a shallow baking dish or pan. There is one big issue with wild game confit and it’s that it requires a lot of fat. Roast the duck carcasses in a baking tray in the oven until golden brown. Scrape off any excess fat and set the confit in a pan skin side up. Let duck stand until it reaches room temperature, about 30 minutes. Simply put, confit is salting something down for a while, then cooking it in fat, often its own fat. Preheat oven to 225 degrees F (110 degrees C). There are many ways to go about making confit. The fat will soften, so you can just reach in and grab a leg or two. Every duck or goose hunter (or home cook, for that matter!) Remove the bags from the water and plunge into an ice water bath to cool. Finally, there is a method of getting close to traditional confit that only requires a casserole pan and a low oven. 8 ounces of your favorite mushrooms, diced. If you are vacuum sealing, make … Take your appetizers to the next level with Dennis the Prescott's insanely delicious recipe. Set your broiler to high and crisp the skin under it. Arrange duck parts skin side-up in a dish and cover with plastic wrap. Percent Daily Values are based on a 2,000 calorie diet. Period. It’s the difference between a freshly made sausage and salami: There is a depth of flavor, a funkiness that sets it apart. Cooking time will be about the same. You don’t need to crisp the skin on your confit, or even do this with skin-on legs. Add comma separated list of ingredients to exclude from recipe. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Take the cover off and check to see that the skin has crisped up. Even modern confit, which is not so heavily salted, is far better “ripened” for a week or so than when it is served fresh. Duck legs are salted, along with herbs and spices, and left to cure for hours or days. Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! Chicken fat is amazing with confit pheasant legs. Try Andy McLeish’s Confit duck cassoulet with Coco beans and Toulouse sausage or Andy Waters' duck confit recipe, which is served with braised red cabbage, caramelised Granny Smith apples and a savoury green peppercorn sauce. It’s wonderful. The more you dress up your confit, the less versatile it will be in the kitchen. Season with salt and … The meat is usually still fine, but as it continues to cook, it will become mushy, like stringy baby food. 1 clove of garlic. Sprinkle a little salt on the bottom of the container, then pour enough melted duck fat in to cover the bottom of the container by 1/4 inch. To cook, remove the confit duck legs from their fat. In a small bowl, combine the salt, pepper, thyme, crushed juniper berries, and crumbled bay leaves. Watch that the oil never sizzles. If you are vacuum sealing, make sure the legs are not stacked. Pro Tip: A great way to sidestep the “too salty” problem is to use what’s called an equalization cure: Weigh the duck legs in grams, then weigh out 1.5 to 2 percent of that weight in salt; the higher percentage will give you a more traditional cure. Filed Under: Charcuterie, Ducks and Geese, Featured, French, How-To (DIY stuff), Recipe, Wild Game. Pour more melted duck fat around the confit to fully submerge. If you are not vacuum sealing, put the bay leaves in the pot of fat. This stuff is a flavor grenade (use it in place of demi-glace in sauces), but it can spoil your confit if left in contact with the meat and fat longer than a couple weeks. Get a large stockpot mostly full of water and bring that to a bare simmer, a shimmy, really. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Add the … https://www.greatbritishchefs.com/recipes/confit-goose-legs-recipe Congrats! Traditionally, confit has been a preservation method. I strongly recommend you stick to a few seasonings, or none at all. When you experiment, err on the side of less salt rather than more, less time rather than more. Alternatively, you can do this on a stovetop with a weak burner set on low, or with a flame tamer. A standard confit takes a couple of days to make. When you are ready to cook, rinse off the legs, then dry well. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under … Duck confit is a classic. Everyone’s salt tolerance is different, so the recipe below will only serve as a jumping off point. If not serving right away, let duck cool completely after baking and store in its cooking fat. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. Duck or goose fat is preferred, but other fats can work well, too. Domesticated ducks and geese are so fat they won’t need extra fat at all if you do the vac seal method. Heat the oven to 220°C. Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the … As an Amazon Associate I earn from qualifying purchases. The day before you want to make the dish, scatter half the salt, half the garlic and half of the … Duck and goose fat are preferable when making confit but pork fat or even olive oil can be used. 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. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The actual amount of duck fat consumed will vary. Add comma separated list of ingredients to include in recipe. By Hank Shaw on January 28, 2019, Updated June 12, 2020 - 20 Comments. Put an ovenproof frying pan on the stove … Massage this into the meat and vac seal for best results. Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add the mushrooms and sauté until soft and tender. Rinse off the seasoning and pat the duck dry. Bring the container out and let it come to room temperature. A solid fat is preferable so you can spoon it into a vac bag. Salt and pepper. Massage the mixture into the legs and wings. I did them individually for practical reasons: confit is rich and the amount of meat on one leg would probably feed 2 to 3 people as an appetizer or for a main course luncheon on a salad or in a soup. (If made ahead, keep in the fridge and heat up slowly for serving.) It has since become the province of France, where confit has reached its zenith. See more ideas about Duck confit, Duck recipes, Recipes. Even if you plan on stripping the skin off your confit, don’t take it past 12 hours. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. Make sure every part has some on it. The amount of duck fat we have on hand varies dramatically season to season. Arrange duck parts skin side-up in a dish and cover with plastic wrap. They should fit in without crowding. While technically correct, the end result is not like real confit. Think of it as a ducky French ham hock. I’ve done it both ways, and each is good. Regular white sugar can be substituted for the cane sugar. As for ducks, you need that duck fat, although unsalted butter will do, as will lard. Arrange duck in a single layer in a 9x13-inch baking pan. Grilled baguettes are topped with goat cheese, tender duck confit, and red onion jam, then finished off with a pop of pomegranate. Wild ducks and geese typically need at least 5 hours. Or, you can roast the legs at about 500°F until the skin is crispy. Use sea salt or kosher salt. Your goals are to gently cook the meat so it is close to falling off the bone and to render out as much fat as you can. Olive oil is one, especially if you happen to be confiting fish. Yes, you can eat your duck confit as soon as it is cooked. Jun 22, 2019 - Explore Steve Whalen's board "Duck confit" on Pinterest. Kept in a cool, dark place, the meat would keep for months. Flavorful Fat. The French are known to confit breasts, and you certainly can if you’d like, but I think they become livery when cooked this way. I’ve met who learns it has fallen in love with the process. Rinse under cold water and pat dry, place in a vacuum bag, and add a few tablespoons of duck fat. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. It is pretty rich so a little goes a long way! Set the sealed vac bags in the water and cook at about 180°F for at least 3 hours, for store-bought ducks, and 6 hours or more for wild geese. Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, … Confit duck is a rich, wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and celeriac. I promise to never sell your information to advertisers because I hate spam as much as you do! Rub garlic onto the meaty side of each leg and … Put the container in the fridge and let it set. I prefer to leave my cure overnight. Follow me on Instagram and on Facebook. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Mix the salt, thyme and black pepper together. Divide up the bay leaves into each bag. Refrigerate until the … Lots of people get all funky with their other seasonings in duck confit. You can overcook confit, however. Info. This is a standard French duck confit recipe, one I've adapted from experts like. Stored in the refrigerator, there is nothing better for a midweek meal than to pull out a few legs, crisp them up, pull the meat and eat it with… pretty much anything. Lift the duck legs from the fat and leave to drain. Confit is a beginning, not an end. Probably the hardest trick to confit is getting the salt the way you like it. Confit, pronounced “con-fee,” is the single best method of cooking the legs and wings of waterfowl, as well as many other meats. Season duck all over with salt and pepper. Rinse the cure off when ready to cook, then pat dry. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Place them in a large resealable bag. Many sources will tell you that you can cook and eat duck confit in less than 3 hours. 2 tablespoons butter. Duck or goose legs were heavily salted along with herbs, then slowly cooked in duck fat and stored in earthenware crocks, completely submerged in that fat. Took 3 hours to cook. This melt-in-your mouth duck treat will become a favorite. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. All true confit begins with a salt cure. ), or crisp up the skin in any of the ways mentioned above. The traditional method requires several cups of duck fat, and while wonderful, gets a little costly if you don’t have a ready supply of fat on hand. 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. Ok so it takes a bit of work to make--it's not hard by any means just takes a while. Gizzards are an exception to this, as are very old wild geese. Duck confit is an ancient cooking method perfected by the French, but useful no matter what cuisine you are cooking. If you are using the fat you cooked the confit in, be very careful to avoid any liquid that’s come off the duck while cooking. I also don't have a grill pan so I just crisped the skin in a regular skillet. But it's definitely delicious! Add baked duck; cook in batches until skin is crispy, about 90 seconds per side. I’ve had oversalted confit even in Michelin-starred restaurants. You saved Duck Confit, the Right Way to your. To achieve this, keep your confit fully submerged in fat in the fridge for a week or more. Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Pour off the duck fat. Flip the confit and cook for another 3 to 4 minutes, just to heat through. Traditionally, duck confit is served in a cassoulet, as I have done, above, with the goose. Seal, Totally submerge in fat — you will need 5 to 6 cups — and put, uncovered, in an oven set on “warm,” or not hotter than 200°F. The flavor is just fantastic! this link is to an external site that may or may not meet accessibility guidelines. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, … Nutrition data for this recipe includes the full amount of duck fat. Thank you for the recipe! Place in a … But an aged confit is even better. For long storage in a cold cellar or any other place that is about 55°F, cure a full two days, and up the salt percentage to 2.5 percent. I halved the recipe and it worked great. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Allrecipes is part of the Meredith Food Group. Delicious doesn't even begin to touch on it. Cassoulet for 4 contains: 3 duck leg confit, 1 pack duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 1 lb of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat Variations Choose Type/Size Wild Turkey Breast Confit with Duck Fat Gravy | Realtree Camo This versatility is the reason you see confit on so many restaurant menus in America. Your daily values may be higher or lower depending on your calorie needs. Vacuum seal or put it into a sealed container in the refrigerator for at least 1 hour. Combine all brine ingredients in a plastic container with a lid. In fact, really good confit must be aged for days or even weeks before it reaches perfection. The traditional method needs no improvement- salt the meat, rinse, dry, and cover with duck fat and braise until tender. By itself, confit meat is so delicious that it would change even the most skeptical person into a true believer of wild game. To eat, you can shred the meat and use it that way, or eat whole and cold (a very good duck blind snack! Hey there. These are best served medium-rare to rare, not slow cooked. Or you can set the legs skin side down in a frying pan, turn the heat to high until the confit starts sizzling mightily, then turn the heat down to medium and cover the pan.