Duck Confit Recipe
Description:
Indulge in the exquisite flavors of this Duck Confit recipe, brought to you by lovewithrecipes.com. This culinary masterpiece requires patience and love as the duck is slowly cooked to perfection in its own fat, resulting in tender, succulent meat that will leave your taste buds singing with delight.
Nutritional Information:
- Calories: 2760.3
- Fat Content: 277.8g
- Saturated Fat Content: 97.7g
- Cholesterol Content: 461.2mg
- Sodium Content: 2647.6mg
- Carbohydrate Content: 0.8g
- Fiber Content: 0.1g
- Sugar Content: 0g
- Protein Content: 58.8g
Servings: 4
Ingredients:
- 1 whole duck
- 4 tablespoons kosher salt
- 2 bay leaves
- 5 sprigs fresh thyme
- 3 garlic cloves
- 1 1/2 cups duck fat
Instructions:
| Time | Instructions |
|---|---|
| Prep 24H | Cut the legs and each breast half from the duck. Trim any excess skin and fat from the legs and save for rendering. |
| Gently but firmly pull the skin from the breast meat. Set the skin aside and put the breast and legs in a baking dish. | |
| Sprinkle liberally with the salt. Nestly the bay leaves, thyme and garlic among the duck pieces. Cover with plastic and refrigerate. | |
| Cook 1.5H | Trim all the skin and fat from the carcass. Put the skin and fat in a small heavy saucepan over low heat. Cook until deep golden. |
| Strain the fat into a container, refrigerate until ready to use. | |
| Cook 2H | In a heavy saucepan, melt the rendered fat over low heat. Blot the duck pieces and put them in the pan with garlic, thyme, and bay leaves. |
| Arrange the pieces submerged in fat. Cook uncovered at 185-195 degrees for 2 hours. | |
| Total 28H | Lift the duck from the fat using tongs. Use immediately or store in the refrigerator for up to a week. |
This culinary journey begins by preparing the duck, which involves separating the legs and breast halves, ensuring to trim any excess skin and fat from the legs and setting it aside for rendering later. Then, with a gentle touch, remove the skin from the breast meat and set it aside as well. Next, place the breast and legs in a baking dish and generously sprinkle them with kosher salt. Nestle the bay leaves, thyme, and garlic among the duck pieces, cover the dish with plastic wrap, and refrigerate for a tantalizing 24 hours to allow the flavors to meld and penetrate the meat deeply.
Once the duck has marinated to perfection, it’s time to render the fat. Trim all the skin and fat from the carcass and place them in a small heavy saucepan over low heat. Allow the mixture to cook gently, stirring occasionally to prevent sticking, until the skin turns a deep golden color and crisps up, indicating that it has rendered most of its fat. This process typically takes about 1 1/2 hours. Once crisped, remove the pan from the heat, cool slightly, and strain the fat into a container. Refrigerate until ready to use, and feel free to snack on the crispy skin or discard it as desired.
Now, onto the main event – cooking the duck! In a heavy saucepan, melt the rendered fat over low heat, ensuring a luscious base for our confit. Blot the duck pieces with paper towels to remove any excess salt and moisture, then carefully place them in the pan along with the garlic, thyme, and bay leaves. Arrange the pieces so that they are fully submerged in the decadent fat, adding more if necessary to ensure complete coverage.
Cook the duck uncovered at a very gentle simmer, maintaining a temperature between 185 and 195 degrees Fahrenheit, for approximately 2 hours. It’s crucial not to stir during this time and to avoid letting the mixture boil, as we want the duck to cook slowly and evenly, resulting in tender, melt-in-your-mouth perfection.
After 2 hours of gentle simmering, the duck confit will be luxuriously tender and practically falling off the bone. Using tongs, carefully lift the duck from the fat, allowing any excess to drip off, and marvel at its succulent perfection. At this point, you have two delicious options – enjoy the duck confit immediately, savoring each delectable bite, or allow it to cool and store it covered in the refrigerator for up to a week, allowing the flavors to deepen and intensify with time.
Whichever path you choose, one thing is certain – this Duck Confit recipe is sure to impress even the most discerning palates with its rich, flavorful taste and melt-in-your-mouth texture. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Bon appétit! 🦆🍽️
