DUCK CONFIT
Provided by Food Network
Categories main-dish
Time 9h10m
Yield 1 1/2 pounds (about 3 cups) ducks
Number Of Ingredients 7
Steps:
- Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet.
- There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months.
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Alija Basnet
[email protected]This is a great recipe for duck confit. The duck legs are cooked perfectly and the confit is delicious. I would definitely recommend this recipe to anyone looking for a good duck confit recipe.
Adejoy Adesuwa
[email protected]I've made this recipe several times and it always turns out great. The duck legs are always fall-off-the-bone tender and the confit is rich and flavorful.
Roberto Santoni
[email protected]This recipe is a great starting point for making duck confit. However, I find that it needs a bit more salt and pepper to really bring out the flavor of the duck.
Shothodzo mabeba
[email protected]Duck confit is a great dish to make for a special occasion. It's easy to make and always impresses my guests.
Kaylia K.K
[email protected]This is the best duck confit recipe I've ever tried. The duck legs are so tender and the confit is so flavorful. I love serving it with a simple salad and roasted potatoes.
Harun Mahmud
[email protected]I made this recipe for a dinner party and it was a huge hit. The duck legs were cooked perfectly and the confit was delicious. I would definitely recommend this recipe to anyone looking for a special dish to serve their guests.
AM Sabbir Hossain
[email protected]This duck confit recipe is a winner! The duck legs were fall-off-the-bone tender and the confit was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a meal that everyone loved.
Dr.Taslima Khatun
[email protected]I've never made duck confit before, but this recipe made it easy. The duck legs turned out perfectly and the confit was rich and flavorful. I will definitely be making this dish again.
ANAM Queen
[email protected]Duck confit is a delicious and elegant dish that is perfect for a special occasion. This recipe is easy to follow and produces amazing results.
Miss Sathi
[email protected]This is the best duck confit recipe I've ever tried. The duck legs are so tender and the confit is so flavorful. I love serving it with a simple salad and roasted potatoes.
Silas Johnson
[email protected]I made this recipe for a dinner party and it was a huge success. The duck legs were cooked perfectly and the confit was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a meal that everyone raved about.
Testimony Chinonso
[email protected]Duck confit is a delicious and impressive dish, but it can be a bit daunting to make. This recipe breaks it down into easy-to-follow steps, making it accessible to even beginner cooks. I highly recommend trying this recipe if you're looking for a spe
Md.rabbul Mia
[email protected]This recipe is a great starting point for making duck confit. However, I find that it needs a bit more salt and pepper to really bring out the flavor of the duck. I also like to add a few cloves of garlic and a bay leaf to the pot while the duck is c
AK BK ABIR
[email protected]Duck confit is one of my favorite dishes to make for special occasions. It's a bit time-consuming, but it's worth the effort. The duck legs are incredibly tender and flavorful. I like to serve it with a rich red wine sauce and mashed potatoes.
Mar Max
[email protected]I've made duck confit a few times now and it always turns out perfectly. The key is to cook the duck legs slowly and at a low temperature. This allows the fat to render out and the meat to become tender and flavorful. I like to serve it with a simple
Moriom Taniya
[email protected]Duck confit is a classic French dish that is both delicious and impressive. This recipe is easy to follow and produces amazing results. The duck legs are fall-off-the-bone tender and the confit is rich and flavorful. I served it with mashed potatoes