Duck Confit
Cuisine of Aquitaine, France
Preparation Time: 24 hours + 2 ½ hours Cooking Time: 2 hours Ingredients: |
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Preparation:
After cutting the legs from the fattened ducks, sprinkle them with kosher salt. Let them macerate for 24 hours in a cool place in a container covered with saran wrap.
During that time, cut or chop all the duck fat. Place the fat in a cooking pot and melt it over very low heat. The pieces of fat will melt little by little. When everything is melted, pass it through cheesecloth or a fine strainer. Press the rest of the meat firmly with the bottom of a ladle in order to squeeze out all the fat.
Keep this fat in a cool place until you cook the confit.
The following day, the duck legs will be macerated and the fat congealed. Melt the fat over low heat.
Rinse the salt from the duck with fresh water. Dry it with paper towel.
Place the duck in the melted fat heated to 150°F (70°C) and let it cook for two hours. The cooking time is long and the heat must remain low. It is advisable to use a thermometer to monitor the heat.
The legs will be cooked after 2 hours. Check to see that they are done by sticking a fork in the meat. The teeth should go into the meat easily. Place them in a terrine.
Pour the fat through a fine strainer and then over the cooked duck legs. Store in a cool place.
When you want to serve the duck, remove the legs from the fat and place them in a non-stick pan, skin-side down. Cover and cook over medium heat.
When heated halfway, tip the pan to the side, keeping the lid on, in order to drain away as much fat as possible. Turn the legs over to brown the other side.
When the duck is warm and browned, it is ready to eat. Serve with a baked potato topped with a pat of salted butter or a dollop of crème fraîche.
Serve 4
Courtesy of Frence Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |