Best 5 Duck Stock And Confit Recipes

DUCK CONFIT, THE RIGHT WAY

Steps:

• Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
• Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
• Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
• Preheat oven to 225 degrees F (110 degrees C).
• Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
• Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
• Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

DUCK CONFIT

Steps:

• Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
• Preheat the oven to 200 degrees F (93 degrees C).
• Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
• Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

DUCK CONFIT POUTINE

Steps:

• For the duck: Place the duck legs in a shallow pan. Rub the the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. Cover with plastic wrap and let sit in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F.
• After the duck has been in the fridge for 24 hours, rub off the salt and herbs and set aside. Place the herb mix into a colander and rinse off the salt. Pat the herb mix dry and add back to the duck. Cover the duck and herb mix with the rendered duck fat and cook in the oven until the meat is falling off the bone, about 2 hours 30 minutes.
• When finished cooking, take the duck legs out of the fat and cool. After the duck is cool, take the meat off the bone. Set the meat aside for later use.
• For the French fries: Cut the potatoes to desired French-fry size. Place in cold water for 1 hour.
• Heat the oil in a heavy-bottom pan until it reaches a temperature of 250 degrees F. Line a half sheet tray with paper towels.
• Pat the uncooked French fries dry, add to the oil, and cook until the fries are soft all of the way through and not crispy, about 5 minutes. With a slotted spoon, remove the fries from the oil and place on the prepared half sheet tray. Turn the heat up on the oil to 350 degrees F.
• For the sauce: Reduce the chicken stock by two-thirds and set aside.
• For the assembly: Add the duck into the reduced chicken stock.
• In a small bowl, whisk the corn starch and 1/4 cup water until there are no lumps.
• Heat the stock and duck to a gentle boil and add the corn starch mixture, and gently boil for 45 seconds.
• Take the blanched fries and put into 350 degree F oil until crispy and golden brown, 2 minutes.
• Put the fries into a mixing bowl. Add the cheese curds. Sprinkle with salt and pepper and put onto a plate.
• Spoon the duck and sauce over the fries, and serve.

DUCK STOCK (SAVE THAT CARCASS)

Steps:

• Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
• After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
• Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
• Cool quickly, label and freeze.
• No need to season it-that happens when I use it for soup in the future.

DUCK CONFIT

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.