CONFIT DE CANARD : RECIPES : COOKING CHANNEL RECIPE | LAURA CALDER
Provided by: Laura Calder : Cooking Channel
Total time: 5 hours 30 minutes
Prep time: 30 minutes
Cook time: 5 hours 0 minutes
Yield: 4 servings
|4 duck legs (about 3 pounds/1.35 g)|
|2 cloves garlic, peeled and split in half|
|1 ounce/30 g coarse salt|
|2 bay leaves|
|2 sprigs fresh thyme|
|5 cups/1 kg (not a litre, weigh it!) duck fat, melted, more if needed to cover the legs completely|
- Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme. Cover with a tea towel and refrigerate overnight or up to 48 hours, turning once. Heat the oven to 200 degrees F. Rinse the duck and pat dry with a towel. Set the legs in a baking dish and tuck in the garlic cloves. Pour over enough fat to cover them, place over heat and when you see the first bubble, set it on a rimmed baking sheet in the oven and bake uncovered until the meat is very tender and shrinks away from the bone, about 4 hours. Cool slightly in the fat, then carefully lift them out. While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilize. Lay in the bottom of two sterilized glass loaf pans (breaking the sticks if needed). Lay on the duck legs and ladle over the fat, leaving any juices behind. Make sure they are well covered. Cover with foil or plastic wrap, and refrigerate a week to mellow. To cook, remove the pans from the fridge and set in simmering water about 20 minutes, so you can pull the legs out without breaking. Heat the oven to 350 degrees F and lay the legs skin-side down with a little fat around them in a cast iron pan. Bake until hot, about 15 minutes. Remove and turn oven to broil. Turn legs skin-side up and broil to crispen skin, about 3 minutes.
CONFIT DE CANARD AUTHENTIC RECIPE | TASTEATLAS
Provided by: TasteAtlas
Prep time: 10 minutes
Cook time: 2 hours
Yield: 4 servings
|freshly cracked black pepper|
|4 duck legs (thigh and drumstick attached)|
|2 lb (1 kg) duck fat|
|2 bay leaves|
|4–6 sprigs of thyme|
- On to the flesh side of the drumsticks, rub a generous amount of sea salt and freshly cracked black pepper.
- Cover each drumstick with cling film and let it marinate in the refrigerator overnight.
- Once marinated, rinse the duck legs under cold water, then pat them dry with kitchen paper.
- In a large saucepan (large enough to keep a single layer of duck legs), melt the duck fat. The temperature of the fat should be around 210°F/100°C.
- Gently place the duck legs in the fat, along with a few sprigs of thyme and some bay leaves. When immersed, the duck legs should be completely covered with fat. Keep in mind that, as they cook, the legs will render even more fat.
- Cook the legs on very low heat for at least two hours until the meat starts separating from the bone. Make sure that the fat is not boiling at any point. A great way to make sure that the temperature is right is to cook the duck in the oven set to 210°F/100°C.
- To check if the duck has been cooked, transfer one drumstick onto a plate and, using a fork, see if the meat falls off the bone.
- In a large frying pan, sear the duck legs on both sides until they turn golden, and the skin becomes crispy.
- Serve with a fresh green salad and confit potatoes (cooked in previously used duck fat).