Duck Confit
Ingredients
- duck legs or breasts
- duck fat (can be purchased at a butcher shop & some specialty markets)
Salt Cure (can use amounts to your own taste)
- 1 cup kosher salt
- 1 bay leaf
- 1 tbsp black peppercorns
- 5 sprigs rosemary, leaves only
- 4 sprigs thyme, leaves only
- parsley (optional)
Special Equipment
- food processor
How-to
Salt Cure the Duck
- Add salt, bay leaf, peppercorns, rosemary and thyme to a food processor and blend to a coarse consistency
- Rub cured duck parts generously with salt mix and allow to cure for 6-8 hours or overnight in the refrigerator
Prepare Duck Confit
- Preheat oven to 190º
- Remove from refrigerator rinse well with water and pat dry
- Place in an oven safe pan. Cover duck completely with duck fat. Cover pan with tin foil or lid. Place either in oven at 190º (or on stove-top at low for 6-8 hours). Let cool
- Remove pieces very carefully as the duck is now super tender and practically falling off the bone. Strain the fat, pour into a container, and save for future use
To Make Crispy Duck Confit
- Let duck cool completely
- Heat a small amount of duck fat in a stove-top pan
- Cook on medium-low 7-10 minutes, turning to brown all sides