Duck confit. Originally devised to preserve fresh duck meat
for future consumption, the confit method consists of cooking duck thighs in
their own fat, until the meat is spectacularly moist and fork-tender. Few
Parisian bistros make their own, but they pride themselves in selecting the
best producer, typically from the Southwest of France, and serve them seared
until the skin turns golden and crisp. The classic side is pommes sarladaises,
heavenly garlicky potatoes sautéed in duck fat. (And duck fat is good for you,
right?)
Ingredients for Duck confit
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 1 bay leaf, crumbled
- 8 moulard duck legs (about 4 pounds total), rinsed and patted dry but not trimmed
- Roasted potatoes, noodles or sturdy for serving
- Bitter salad greens such as arugula, chicory and/or radicchio, for serving
How to Make
- In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
- The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
- Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
- Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.
That is Duck confit recipe.
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