DUCK STOCK AND CONFIT

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Duck Stock and Confit image

Provided by Mark Bittman

Categories     dinner, project, soups and stews, side dish

Time P1D

Yield About 8 cups stock, and 1 cup fat

Number Of Ingredients 13

1 whole duck, 5 to 7 pounds
Salt
10 garlic cloves, smashed
10 sprigs fresh thyme
1 shallot, peeled and sliced
1 large onion, cut in half (don't peel)
1 large carrot, cut in big chunks
2 celery ribs, cut in big chunks
1 bay leaf
Several sprigs fresh parsley
Black pepper
Reserved duck fat from stock
Olive oil as needed

Steps:

  • Set the duck breast-side up on a cutting board. Using a boning knife, cut along one side of the breastbone; keep the back of your knife flush against that bone and follow the curve, cutting with the tip of your knife and pulling the meat back as you go. (It's actually a kind of natural movement; trust yourself.) When you meet up with the skin from the legs, cut through the skin and detach the breast. Repeat with the second breast. The legs are now easy to see.
  • One leg at a time, cut through the skin, pulling the leg back as you go. Bend the leg backward to crack the joint, then cut through the joint (it's easy to see once you've cracked it); detach the leg. Repeat with the second leg. Remove the skin from the legs with your fingers, loosening it with your knife as necessary; reserve. Remove and reserve any fat you encounter.
  • Lightly score the skin of the duck breasts to make a diamond pattern; be careful not to cut all the way through to the meat. Sprinkle with salt, cover and refrigerate until ready to use in the cassoulet.
  • Toss the duck legs with the garlic (use more if your cloves are small), thyme, shallot and a few pinches of salt. Refrigerate and marinate the duck legs overnight.
  • Heat the oven to 350. Put the duck carcass, onion, carrot and celery in a roasting pan. Roast, turning every now and then until quite well browned. Take your time; it'll take at least an hour.
  • Transfer the contents of the roasting pan to a large pot; pour off the rendered fat and reserve it. Add the bay leaf, parsley and about 10 cups of water to the pot, and turn the heat to high.
  • Bring just to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook, skimming and discarding any foam that accumulates, for at least 60 minutes and up to 2 hours. Cool slightly, then strain. Season with salt and pepper. Refrigerate the stock overnight. The next day, take the stock out of the refrigerator and remove the duck fat from the top; it will have solidified, and you'll be able to scoop it right off.
  • Put the fat in a medium saucepan over medium heat. When the fat melts and reaches about 190 degrees, add the duck legs along with the garlic and as much olive oil (or duck fat) as necessary to submerge the legs. Discard the thyme and shallot.
  • Cook, never letting the heat exceed 200 degrees, until the meat is tender and easily pierced with a fork, about 1.5 hours. Let cool, then store the duck in the fat in the refrigerator until you're ready to use it in the cassoulet.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 11 grams, Sodium 310 milligrams, Sugar 1 gram

Asamita Rawal
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This was my first time making duck stock and confit, and I'm really happy with how it turned out. The stock is rich and flavorful, and the confit is tender and juicy.


Donna Sherk
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I would definitely recommend this recipe to anyone who loves duck. It's a great way to enjoy this delicious meat.


Sud Silva
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This recipe is a bit challenging, but it's definitely worth the effort. The duck stock and confit are both incredibly flavorful.


Nathaniel King
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I've made this recipe several times, and it's always a hit. My friends and family love the duck stock and confit.


Nobi Mia
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This recipe is a great way to use up leftover duck. The stock and confit are both delicious and versatile.


Mohan Dangi678
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I'm not a huge fan of duck, but I really enjoyed this recipe. The confit was especially good.


Ndoro Ruku
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This recipe is a bit time-consuming, but it's definitely worth it. The duck stock and confit are both amazing.


Pamela Kelley
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I wasn't sure what to expect from this recipe, but I'm glad I tried it. The duck stock and confit were both delicious, and I'm sure I'll be making them again.


Dewan Khan
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This was my first time making duck stock and confit, and I'm really happy with how it turned out. The stock is rich and flavorful, and the confit is tender and juicy.


Harry Chaplain
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I would definitely recommend this recipe to anyone who loves duck. It's a great way to enjoy this delicious meat.


Muhammadazeem Ibrahim
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This recipe is a bit challenging, but it's definitely worth the effort. The duck stock and confit are both incredibly flavorful.


Leroy Rubio
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I've made this recipe several times, and it's always a hit. My friends and family love the duck stock and confit.


Vajn Johnston
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This recipe is a great way to use up leftover duck. The stock and confit are both delicious and versatile.


Jeff “Dr. Daddy” Miller
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I'm not a huge fan of duck, but I really enjoyed this recipe. The confit was especially good.


Kamala Kumari Mathi
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The confit was so tender and flavorful. I served it with roasted vegetables, and it was a perfect meal.


Hãbîb Ûllãh Hãbîb
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The duck stock was amazing! I used it to make a risotto, and it was the best risotto I've ever had.


Hamza Hami
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This recipe was a bit time-consuming, but it was totally worth it. The duck stock and confit were both delicious, and I can't wait to make them again.


SSOZI Richard
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I followed the recipe exactly and the results were amazing! The duck stock was so rich and flavorful, and the confit was incredibly tender and juicy. This dish is definitely a keeper.


meheraj tabasum
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This duck stock and confit recipe was a hit! The stock was rich and flavorful, and the confit was fall-off-the-bone tender. I served the confit with roasted potatoes and green beans, and it was a delicious and satisfying meal.