Best 2 Confit Duck Legs Recipes
**Confit Duck Legs: A French Delicacy for Special Occasions**
Indulge in the rich flavors and tender textures of confit duck legs, a French culinary masterpiece that elevates any dining experience. This classic dish, often served in upscale restaurants, is a testament to the art of slow cooking and the magic of preserved meats. Discover the culinary journey of confit duck legs, from the initial curing process to the final crispy-skinned, fall-off-the-bone result. Along the way, explore variations of this timeless recipe, including duck confit with lentils, a hearty and comforting winter dish, and duck confit tacos, a delightful fusion of French and Mexican flavors. Whether you're a seasoned chef or a home cook seeking an impressive dish to grace your dinner table, let confit duck legs transport you to a world of culinary excellence.
CONFIT DUCK LEGS
Steps:
- Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
- Wipe off marinade with paper towels.
- Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
- Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
- Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
ANNE'S CONFIT OF DUCK LEGS
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Rub duck legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add thyme and bay leaves. Refrigerate covered, turning duck occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
- Preheat oven to 300 degrees. Rinse duck under cool running water, and pat dry. In a skillet over medium heat, place duck skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
- Transfer meat and reduced fat to a small casserole, placing duck skin side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.
- To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow.
- Preheat the oven to 400 degrees. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserving it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more.
- Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg.
Tips:
- Choose high-quality duck legs for the best results. Look for legs that are plump and have a good amount of fat.
- Trim any excess fat from the duck legs before cooking. This will help prevent the legs from becoming too greasy.
- Use a heavy-bottomed pot or Dutch oven for confiting the duck legs. This will help to evenly distribute the heat and prevent the legs from sticking.
- Cover the duck legs completely with the duck fat. This will help to keep the legs moist and flavorful.
- Cook the duck legs over low heat for several hours, or until the meat is fall-off-the-bone tender.
- Once the duck legs are cooked, remove them from the pot and let them cool slightly. Then, shred the meat and serve it with your favorite sides.
Conclusion:
Confit duck legs are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for a special occasion meal or a casual weeknight dinner. With a little planning and effort, you can easily make confit duck legs at home. So next time you're looking for a new and exciting way to prepare duck, give this recipe a try. You won't be disappointed!
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