Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Duck Confit
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- Level: Easy
- Total: 1 day 2 hr
- Prep: 1 day
- Cook: 2 hr
- Yield: 6 servings
- Level: Easy
- Total: 1 day 2 hr
- Prep: 1 day
- Cook: 2 hr
- Yield: 6 servings
Ingredients
Directions
- Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock.
- Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken.
- Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold.
