* Exported from BigOven *

Confit de Canard

Recipe By : Cooking Live with Sara MoultonServing Size :1
Cuisine :
Main Ingred. :
Categories :Poultry Duck

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 fatty ducks
(or 4 sets of duck thighs and drumsticks)
1/3 cup kosher salt - (abt 4 tspns per lb of
duck, half for short preserving periods)
4 shallots --minced
3 tablespoon minced parsley
1/2 teaspoon thyme leaves --crumbled
1 bay leaf --crumbled
2 teaspoons white peppercorns --crushed
2 quarts rendered poultry and pork fat
1 garlic head --halved, stuck with
2 whole cloves
2 cups pork lard for storing the confit - (only
if there is not enough duck fat)

Quarter the ducks and remove the backbones. Cut and trim off as much
fat as possible. Grind any excess skin and all the fat in a food
processor, place in a deep saucepan with 1 cup water and render the fat
(simmer it over low heat for about 45 minutes, uncovered), strain, and
reserve.
Cut each breast into halves with the wings attached. Roll each
piece of duck in the salt and place it in a large stainless glass or
earthen bowl. Sprinkle each piece of duck with a mixture of the
shallots, herbs, and spices and scatter any remaining salt over the top.
Cover loosely and refrigerate 24 hours. NOTE: This may be cut down
to a few hours if it is to be eaten within a week or two.
Rinse quickly, then wipe the pieces of duck to remove all the salt,
herbs, spices, and liquid.
Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup
of water, the halved garlic head, and enough rendered poultry or pork
fat to cover. Bring the mixture to a boil. Lower heat and cook at a
simmer for 1 1/2 hours, or until the duck flesh can be easily pierced
with a straw. Do not let the mixture boil.

Remove the duck, drain and discard any loose bones. Strain the
warmed fat. Put about 1 cup of warmed fat into each of the bowls or
mason jars intended for storage of the confit and cool in order to
congeal the fat.

Arrange the duck pieces in the containers without compacting them.
Strain the remaining fat, tepid but not hot, over the duck to cover.
The pieces of duck must be completely submerged in the fat. Cover and
chill until solid. Cover with a layer of melted lard. Cover tightly
with a glass top or with plastic wrap and store in a cool place such as
a cold cellar or the refrigerator. Leave to ripen at least 1 month. It
keeps well for 6 months.
To use the confit, set the jars or bowl in a warm oven. When the
fat softens, remove pieces desired. Return jar or bowl to the
refrigerator. Be sure all of the remaining pieces are covered with fat.
The duck can be served at room temperature or warmed in an oven, then
sauteed to crisp the skin.

Formatted by Joe Comiskey -

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