"Cheater's" Duck Confit

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The duck was fork tender and had spectacular flavor. In the interest of our heart and cholesterol health I did pour off about half of the duck fat before sauteing and caramelizing the onions. It tasted awesome. As it braised in the oven, I needed to add a little wine to keep the liquid at a good braising level, but for us, better wine than the duck fat . It did seem to take longer to render the fat than Anne said but I did it low and slow and then raised the heat to get the duck legs good and brown. I did this spur of the moment (yes, I have duck legs & breasts in my freezer and did not want to go out for dandelion greens but used arugula instead and it was delicious. I would definitely make this again, but plan to spend some time in the kitchen:

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Everyone loved this. The rendering step went a little long - I left it on the stove for almost three hours while we went to the beach, on low / small burner. The skin was not crisp but the fat was rendered and I ended up only needing to braise for 1 hour - a good thing since the onions took longer than in the recipe. I used a round enameled dutch oven - 9 inches across - and given the amount of wine, it took almost 45 minutes for the onions to even approach carmelization. Also - given that amount of liquid, I braised with the lid off for the last 30 minutes. All were skeptical of the dandelion greens but they ate every morsel. I had some rendered goose fat and used that since I didnt have any reserved duck fat - the recipe isn't clear on that.

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Anne, this is simply phenomenal.

I made this in a dutch oven, but crisped the legs in small batches--I had 6 legs--towards the rendering end. My only modifications were to use one red onion, added a little cumin and a little red pepper flakes just to make it my own. Other than that, the recipe came out delicious and the meat fell off the bone. I had pumpkin orzo instead of the greens because the dandelion leafs were not available at my local store.

Big kudos for the recipe.

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I could eat this every night of the week. It came out perfect in every way. Very tasty, falling off the bone, not greasy at all. Thank you Anne for another great recipe.

I know I'm probably your biggest fan but you did really rock with this one!

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Sensational recipe it was one of the nicest things I have made and eaten. Congratulations to Anne Burrell not only is she a fantastic chef she is really lovely to watch and with a sense of humour to match - thanks Anne.

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Did this in about 4 hours. I was very low and very slow to get that fat rendered, and it was totally worth it. Best duck confit I've had... and it's the "Cheater's" version! Caution that the onions, at least for me, had more tendency to try and burn in the last 30 minutes, so pay more attention at that point!

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I love duck confit and usually spend about $13 a leg buying it. Now that I have the "cheaters" method I can do it myself! Wonderful, melt in your mouth goodness. The posted who stated the issue with chicken type bacteria doesnt understand that duck does not carry this. Most people eat duck breat medium rare...

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Bacteria is everywhere. Salmonella isn't the only problem. The goal is to 1 kill it off, 2 limit the quantities, because you are probably eating it all the time anyway. Small amount usually don't hurt, the danger is when it sits around and multiplies and your body can no long dela with it. Cooking to posted temperatures kills bacteria. That works as long as the bacteria doesn't produce a toxin. Some bacteria are killed off by acids like vinegar and they also inhibit growth, thus pickling. Salt has similar uses. Bacteria can multiply (double about every 20 minutes or so, given ideal conditions. Anne has the luxury of making the dishes on the show without thinking about any bacteria build up. The stuff all gets cleaned, tossed out, and started from scratch for the next set up. The TV folks should probably set an example, but they are worrying about the show.

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I have been looking for a duck recipe for quite some time. This was awesome!! I can't wait to make this company worthy dish next time I have company. It definitely has some wow factor to it. We got our duck meat from the farmer's market and it had a gorgeous amount of fat on it and it was fresher than anything you would get at a supermarket. It wasn't as expensive as I thought either because most people want duck breast. Make sure to season throughout and not just layer with salt at the end. Definite 5 stars!!

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Okay love the Duck Confit. but the last review was right and wrong, you did put your hand in the salt and added to onions.. thats okay as they will cook. Its when you used the contaminated salt for the Tart crust and put in the mix. but that cooks too. It just looks bad! But, Ann I love you so much I would lick your duck fingers. lol. keep up the good work and let the guys give you two salt dishes, your a big star now!!!