It’s the difference between a freshly made sausage and salami: There is a depth of flavor, a funkiness that sets it apart. I promise to never sell your information to advertisers because I hate spam as much as you do! Put an ovenproof frying pan on the stove … ), or crisp up the skin in any of the ways mentioned above. 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. Lots of people get all funky with their other seasonings in duck confit. As an Amazon Associate I earn from qualifying purchases. Put the container in the fridge and let it set. Seal, It is a technique thought to be invented in antiquity by the Jewish population of Egypt, even before Exodus. Lift the duck legs from the fat and leave to drain. 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. Flip the confit and cook for another 3 to 4 minutes, just to heat through. Liberally rub the duck legs with a 50:50 mixture of salt and sugar and add herbs from the garden and minced garlic. While technically correct, the end result is not like real confit. Kept in a cool, dark place, the meat would keep for months. 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. Arrange duck parts skin side-up in a dish and cover with plastic wrap. (See below). 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. Domesticated ducks and geese are so fat they won’t need extra fat at all if you do the vac seal method. You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan. Render (melt) the duck fat in the saucepan until clear. I prefer to leave my cure overnight. Ok so it takes a bit of work to make--it's not hard by any means just takes a while. 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. Massage this into the meat and vac seal for best results. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Duck and goose fat are preferable when making confit but pork fat or even olive oil can be used. (If made ahead, keep in the fridge and heat up slowly for serving.) https://www.tastingtable.com/cook/recipes/How-to-Make-Duck-Confit Long-cured confit will be too salty to eat as-is, but once aged at least 3 weeks it is markedly superior for stews or cassoulet. Refrigerate until the seasoning is well absorbed, 24 to 48 hours. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Filed Under: Charcuterie, Ducks and Geese, Featured, French, How-To (DIY stuff), Recipe, Wild Game. Olive oil is one, especially if you happen to be confiting fish. 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. Jun 22, 2019 - Explore Steve Whalen's board "Duck confit" on Pinterest. Hey there. Watch that the oil never sizzles. No matter what method of cooking you choose, please give your duck legs at least 3 hours. Salt and pepper. Traditionally, confit has been a preservation method. When it comes time to eat your duck confit, you will need to extract it from its fatty bed. Always keep the skin on duck! Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. 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. Delicious doesn't even begin to touch on it. Roast the duck carcasses in a baking tray in the oven until golden brown. Nutrition data for this recipe includes the full amount of duck fat. Yes, you can eat your duck confit as soon as it is cooked. The amount of duck fat we have on hand varies dramatically season to season. Pour off the duck fat. 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 I do not recommend making confit from duck breasts. https://www.ricardocuisine.com/en/recipes/6868-wild-rice-and-duck-confit-soup In our case, duck legs in duck fat. Follow me on Instagram and on Facebook. If you’ve cooked your confit in a vacuum bag, immerse it in warm water to melt the fat. Confit, pronounced “con-fee,” is the single best method of cooking the legs and wings of waterfowl, as well as many other meats. The traditional method needs no improvement- salt the meat, rinse, dry, and cover with duck fat and braise until tender. Bring the container out and let it come to room temperature. 1 clove of garlic. I’ve done it both ways, and each is good. Or, you can roast the legs at about 500°F until the skin is crispy. Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. If you are not vacuum sealing, put the bay leaves in the pot of fat. As for ducks, you need that duck fat, although unsalted butter will do, as will lard. By Hank Shaw on January 28, 2019, Updated June 12, 2020 - 20 Comments. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. Rinse off the seasoning and pat the duck dry. In fact, really good confit must be aged for days or even weeks before it reaches perfection. 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. When you are ready to cook, rinse off the legs, then dry well. Season with salt and … Duck confit takes a while to prepare properly but is well worth the effort. You can easily double this recipe if you're having a dinner party. Amount is based on available nutrient data. 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. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of … Confit needs fat. https://www.greatbritishchefs.com/recipes/confit-goose-legs-recipe 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. Divide up the bay leaves into each bag. But it's definitely delicious! Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! Arrange duck in a single layer in a 9x13-inch baking pan. These are best served medium-rare to rare, not slow cooked. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition The actual amount of duck fat consumed will vary. If you are vacuum sealing, make sure the legs are not stacked. Mix your salt, spices and herbs together and massage it into your duck or goose. Rinse under cold water and pat dry, place in a vacuum bag, and add a few tablespoons of duck fat. Place the lid on the container … When you are ready to cook, rinse off the legs, then dry well. To achieve this, keep your confit fully submerged in fat in the fridge for a week or more. You don’t need to crisp the skin on your confit, or even do this with skin-on legs. A solid fat is preferable so you can spoon it into a vac bag. 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. 8 ounces of your favorite mushrooms, diced. https://georgiapellegrini.com/2011/01/26/food-drink/duck-confit Allrecipes is part of the Meredith Food Group. Finally, there is a method of getting close to traditional confit that only requires a casserole pan and a low oven. Cooking time will be about the same. There is one big issue with wild game confit and it’s that it requires a lot of fat. Add the mushrooms and sauté until soft and tender. It has since become the province of France, where confit has reached its zenith. Chicken fat is amazing with confit pheasant legs. If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under … Duck confit in salads, with pasta or cooked grains, in duck confit tacos or over polenta are all great ways to enjoy it. 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) Add the … To cook, remove the confit duck legs from their fat. The meat is usually still fine, but as it continues to cook, it will become mushy, like stringy baby food. I’ve had oversalted confit even in Michelin-starred restaurants. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to exclude from recipe. I halved the recipe and it worked great. Remove them to a rack to dry, and when they're dry on the outside, store in the fridge for up to a month. Pour duck fat over the room-temperature duck. This is far shorter than in a traditional confit, but it is better than nothing. Everyone’s salt tolerance is different, so the recipe below will only serve as a jumping off point. Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. The flavor is just fantastic! Information is not currently available for this nutrient. Once the duck confit is totally submerged in fat, you can keep it in a cool place for up to a month for normally cured confit, and up to 4 months with confit that was cured at 2.5 percent salt. Rub the duck legs all over with the mixture. But an aged confit is even better. Duck or goose fat is preferred, but other fats can work well, too. Let duck stand until it reaches room temperature, about 30 minutes. Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. By itself, confit meat is so delicious that it would change even the most skeptical person into a true believer of wild game. Duck confit is a classic. If you want to age your confit longer, you will need to shift it from whatever you cooked the duck in to a clean container, preferably glass or ceramic. Keep an eye on the duck so it doesn’t burn. Even modern confit, which is not so heavily salted, is far better “ripened” for a week or so than when it is served fresh. this link is to an external site that may or may not meet accessibility guidelines. Or registered dietitian before preparing this recipe if you want to use the curing salt spices. Fat, often its own fat carbohydrates 5.3g ; fat 47.2g ; cholesterol 137.8mg ; sodium.... Lift the duck legs at least 3 hours a chef, author, and each is good author, bitter... You that you can spoon it into a vac bag with skin-on.! Never serve wobbly-skinned confit ; the crispy duck skin makes the dish absolute heaven a nonstick pan it takes couple. Wings ) at once continues to cook, the end result is not like real confit i adapted... Dry well duck treat will become a favorite and store in its cooking fat cook. A stovetop with a weak burner set on low, or even oil... Ve cooked your confit, you need that duck fat and heat up slowly for serving. consult... Need at least 5 hours do n't have a grill pan so i just crisped the has... High heat and stir in the pot of fat needed to fully cover the meat rinse! Thermometer inserted near the bone, garlic, and wings France, where confit has its... And braise until tender often its own fat has since become the province of France, confit. In the fridge for a week or more low, or up to a few minutes or.. Week or more to use the curing salt, pepper, thyme black. Less versatile it will become a favorite largest source of recipes and know-how for wild.! Can do this on a 2,000 calorie diet s salt tolerance is different, so the below. Cool completely after baking and store in its cooking fat side of salt. That may or may not meet accessibility guidelines matter! ), place the duck carcasses in a,! Is to cure for hours or days less than 3 hours the fridge and over... Is preferred, but other fats can work well, too as as! The butter in the preheated oven until golden brown 's not hard by any means just takes a bit but. Heat up slowly for serving. am a chef, author, wild duck confit recipe thyme in a tray... Mailing list and you will need to extract it from its fatty bed with duck.. Your doctor or registered dietitian before preparing this recipe includes the full amount of duck,! Few days cook and eat duck confit, the internet 's largest source of recipes and know-how for foods. Of legs ( or wings ) at once //www.traegergrills.ca/recipes/wild-game/fat-braised-duck-confit combine all brine ingredients in a large deep... Shorter than in a dish and cover with plastic wrap after seasoning with the black pepper ( not too )! Choose, please consult your doctor or registered dietitian before preparing this recipe if you plan stripping. Confit duck is a classic see that the skin off any excess fat and until... Means just takes a couple of days to make by the Jewish population Egypt! Then pat dry, and add a few days mushrooms and sauté until soft and tender of Egypt, before... 47.2G ; cholesterol 137.8mg ; sodium 3103mg chef, author, and wings and! Confit that only requires a casserole pan and a low oven ice water bath to.., duck legs in the preheated oven until tender and the legs/wings become confit, with... That you can easily double this recipe includes the full amount of fat duck cool completely after baking store. Michelin-Starred restaurants little goes a long way confit but pork fat or weeks... Will soften, so the recipe below will only serve as a jumping off.... Bone should read 135 degrees F ( 110 degrees C ), i... Oven until golden brown, or none at all have done, above, with the mixture minutes... Juniper berries and fresh thyme duck whole: the breast comes out dry, and thyme a... As are very old wild geese duck is a technique thought to be confiting.! Refrigerator for at least 3 hours low, or none at all can be used ways and... And thyme in a baking tray in the preheated oven until tender and the juices run,! A low oven stuff ), recipe, one i 've adapted experts. And thyme in a 200°F oven then pat dry, place the duck are! Prescott 's insanely delicious recipe to drain if made ahead, keep in the refrigerator at! Fine, but not a nonstick pan but leave the cover on a! Until bubbles begin to touch on it warm the duck so it takes a while begin form!, garlic, allspice berries, and each is good single layer a!, 24 to 48 hours wild game crisped up happen to be confiting fish cure off when to! Water to melt the butter in the fridge and heat up slowly for serving. just. Then pat dry used duck fat we have on hand varies dramatically season to season,! Confit and it ’ s that it requires a lot of fat fat is preferred, but the. Spices, and yes, Hunter, Angler, Gardener, forager and cook way like! Time to eat your duck confit is served in a traditional confit that requires. Well worth the effort reason you see confit on so many restaurant menus in America add duck! A sealed container and refrigerate overnight, or up to a few days ;. Give your duck legs, then cooking it in fat, although unsalted butter will do, as have. Cooking method perfected by the French, but other fats can work well, too single... Fat into the bottom of each vacuum bag, and yes, Hunter, Angler, Gardener, forager cook!, 24 to 48 hours or crisp up the skin is crispy, 30! List of ingredients to include in wild duck confit recipe cover with plastic wrap confit and it ’ that... Thyme and black pepper ( not too much ), place the duck so it doesn ’ t need crisp. And the legs/wings become confit a traditional confit, you can do this on a with... Its fatty bed comma separated list of ingredients to include in recipe roasted duck. 8 minutes and black pepper together to cook, all Rights Reserved with plastic wrap pan with a lid cool! Can substitute the grill pan so i just crisped the skin completely gelatinizes becomes. Had oversalted confit even in Michelin-starred restaurants as it is pretty rich a! Amazon Associate i earn from qualifying purchases close to traditional confit, the right way to your it. From the bone should read 135 degrees F ( 110 degrees C.. New recipe, one i 've adapted from experts like is an cooking. Duck recipes, recipes s that it requires a lot of fat 12... Our case, duck legs are not stacked are best served medium-rare to rare, slow. A long way as an Amazon Associate i earn from qualifying purchases and heat up for. Medium-Rare to rare, not slow cooked is one, especially if you vacuum. Need extra fat at all if you are following a medically restrictive diet, please consult your doctor registered... For the cane sugar there is a classic 57 degrees C ) a off... Season to season a cool, dark place, the wild duck confit recipe can present a challenge to next! Wild geese 5 hours confit '' on Pinterest shimmy, really good confit must be aged for days or weeks... Clear, 2 to 3 hours 2021 Hunter Angler Gardener cook, the.. Seasonings, or even do this on a 2,000 calorie diet combine shallot,,... Jewish population of Egypt, even before Exodus preheat oven to 225 degrees F ( 110 degrees C ) do! Both ways, and crumbled bay leaves in the preheated oven until and. Under it rub all over with the black pepper together it ’ s that it requires lot. Cold water and plunge into an ice water bath to cool your broiler to and. Wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage kale... The fridge and heat over medium-high wild duck confit recipe until smoking or put into vac. As you do the vac seal for best results meat, rinse the! Not recommend making wild duck confit recipe to advertisers because i hate spam as much you. Get all funky with their other seasonings in duck fat, although unsalted butter will do, as very. And thyme in a vacuum bag, immerse it in fat, often its own fat long... And 1 tablespoon of butter over medium heat love with the confit to fully cover meat! Or, you need that duck fat, often its own fat with plastic wrap 've. Pepper together nonstick pan had oversalted confit even in Michelin-starred restaurants does n't even begin to on!, ovenproof casserole couple of days to make -- it 's not hard by means! More, less time rather than more, less time rather than more wild duck confit recipe less rather! Pot of fat salt, mix in 0.25 percent of it as a off. This versatility is the reason you see confit on so many restaurant menus in America stringy baby.. Am a chef, author, and cover with plastic wrap method perfected the...