DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
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Muhammad Akif
[email protected]I followed this recipe to the letter and the duck confit turned out amazing. The duck was perfectly cooked and the sauce was rich and flavorful. I will definitely be making this again.
Irshad Bhngri
[email protected]This duck confit recipe is a winner! The duck was perfectly cooked and the sauce was delicious. I'll definitely be making this again.
Bilal Mashori
[email protected]I'm so glad I tried this duck confit recipe. The duck was incredibly tender and the sauce was rich and flavorful. I will definitely be making this again.
eddie carrara
[email protected]This duck confit recipe is a great way to impress your guests. The duck was tender and flavorful, and the crispy skin was the perfect finishing touch. I served it with roasted vegetables and it was a delicious and elegant meal.
Xcandra Clark
[email protected]I was really impressed with this duck confit recipe. The duck was cooked perfectly and the sauce was flavorful and rich. I will definitely be making this again.
Liz Nk
[email protected]This duck confit recipe was easy to follow and the results were amazing. The duck was tender and juicy, and the crispy skin was perfect. I will definitely be making this again.
Antevia Jackson
[email protected]I'm a big fan of duck confit, and this recipe did not disappoint. The duck was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Md Asif Hossen
[email protected]This duck confit recipe is a keeper! The duck was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Hanan Ch
[email protected]I've made duck confit a few times before, but this recipe is by far the best. The duck was perfectly cooked and the sauce was incredibly flavorful. I will definitely be making this again.
Harni Douaa
[email protected]This duck confit recipe is a winner! The duck was tender and flavorful, and the crispy skin was the perfect finishing touch. I served it with roasted vegetables and it was a delicious and impressive meal.
brett thomas
[email protected]I followed this recipe to the letter and the duck confit turned out amazing. The duck was perfectly cooked and the sauce was rich and flavorful. I will definitely be making this again.
Jay Jasmin
[email protected]This duck confit was absolutely perfect. The meat was tender and juicy, and the skin was crispy and flavorful. I highly recommend this recipe!
Justine Reed
[email protected]I was skeptical about making duck confit at home, but this recipe proved me wrong. The duck was delicious and the crispy skin was amazing. I'll definitely be making this again.
Teretha Addison
[email protected]I love duck confit, and this recipe did not disappoint! The duck was perfectly cooked and the sauce was divine. I served it over mashed potatoes and it was a hit with my guests.
Hira Yaseen
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The duck was fall-off-the-bone tender and the sauce was rich and flavorful. I'll definitely make this again for a special occasion.
Sonia Afrose
[email protected]I've never made duck confit before, but this recipe made it easy and enjoyable. The duck turned out perfectly, and my family loved it. Thanks for sharing!
anthony SHELLEY
[email protected]This duck confit recipe is a must-try for any home cook. The duck was incredibly tender and flavorful, and the crispy skin was the perfect finishing touch. I will definitely be making this again!