Duck Confit

Total Time:
9 hr 10 min
Prep:
10 min
Cook:
9 hr

Yield:
1 1/2 pounds (about 3 cups) ducks

Ingredients
  • 2 whole duck breasts
  • 1 1/2 pounds rendered duck, goose, or chicken fat (see Note)
  • 6 garlic cloves, peeled
  • 1 large shallot, peeled and coarsely chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon dried herbes de Provence (see Note)
Directions
  • Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet.

  • NOTE: You can buy canned goose fat in gourmet food stores. If you have not accumulated your own duck or goose fat, chicken fat is perfectly acceptable.

  • There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months.

  • If you cannot find herbes de Provence, you can make your own by combining equal amounts of dried tarragon, rosemary, chervil, basil, and thyme leaves.


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