07-22-2013, 03:54 AM
Duck Confit
Serving Size: 4 servings
Ingredients:
1 (4-5 lb.) [South African] Whole Duck, cut into 4 pieces
2 Tbsp Kosher Salt
1 tsp. Cracked Black Pepper
4 Whole Bay Leaves
6 Crushed Garlic Cloves
1/2 bunch Fresh Thyme
2 lb. Duck Fat
Directions:
1. Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.
2. Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.
3. Melt duck fat, pour over pieces to cover them completely.
4. Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
5. Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.
6. Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
7. Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.
Courtesy of Maple Leaf Farms
I Win
Richard
Serving Size: 4 servings
Ingredients:
1 (4-5 lb.) [South African] Whole Duck, cut into 4 pieces
2 Tbsp Kosher Salt
1 tsp. Cracked Black Pepper
4 Whole Bay Leaves
6 Crushed Garlic Cloves
1/2 bunch Fresh Thyme
2 lb. Duck Fat
Directions:
1. Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.
2. Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.
3. Melt duck fat, pour over pieces to cover them completely.
4. Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
5. Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.
6. Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
7. Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.
Courtesy of Maple Leaf Farms
I Win
Richard