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Duck Confit

 

Duck Confit

Hi. My name is Alyssa and I have a problem. If there is duck on the menu, I need to order it.

I’m not sure where this compulsion stems from. That being said, there could be worse addictions than duck-ordering, so I accept it for what it is. The only fault I will admit is being a lover of good food and a little close-minded when it involves menus and duck.

Eventually a learning opportunity was born out of this duck fetish when my obsession lead me to one question.  If you love duck so much, and you love cooking so much, then why don’t you make the duck at home? Yeah. Why not?

Duck ConfitSo, a few months ago I purchased a duck share from Cooks of Crocus Hill in Saint Paul. The share hailed from Au Bon Canard, a duck farm in Caledonia, Minnesota. They specialize in Foie Gras (another guilt-ridden love of mine), and it appears that you can order that directly from them. I’m not sure if they’ll sell you a whole duck directly, or if they distribute only to restaurants and specialty food stores, like Cooks. Worth a shot. Great duck.

It came with 4 legs/thighs, 18 wings, and a couple of balls of duck lard. Yeah, I said it. Duck lard. Naturally, I decided to make a confit. What else is one supposed to do with legs, thighs, and excessive amounts of duck fat?

Duck Confit melts in your mouth. No need to fork and knife it. Mine would have fallen apart from the bone if the wind blew the wrong way. Duck Confit is cured duck leg and thigh that is slow cooked in fat. I know, I know. It sounds kind of gross. But it tastes so good.

Making Duck Confit takes two days. Don’t be scared, you really just let it sit overnight and in the oven for 12 hours. You can go about your daily routine while the duck feast is being made.

Ingredients:

2 duck legs with thighs attached

Excess duck fat

2 cups olive oil

 Handful of dried bay leaves

Salt

Pepper

Recipe: Duck Confit

 Generously salt non-skin side of duck thighs. Press Bay leaves into one of them, and sandwich the two together.

Now salt outer, skin side, of duck portions.

Put fat in bottom of a coverable container. Place sandwiched duck thighs on top. Cover, and store, refrigerated, for 24-36 hours.

The next day, turn oven to 200 degrees. Remove duck from air-tight container. Remove bay leaves and set aside. Rinse salt off duck and pat dry.

Place bay leaves and duck fat on bottom of cast-iron pot. Place duck thighs, skin side down, on top. Salt generously. Add some pepper too.

Cover and cook for 12 hours.

Remove and pull duck meat froDuck Confitm bone. Separate fat. Store in an airtight container and pour liquid from pot on top until covered. Duck can remain refrigerated for future use for a few weeks. When you’re ready to eat it, take out however much you’d like and warm up in a pan. You can eat this alone or put it in another recipe.

Enjoy!

Duck Confit

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