members recipes
Duck confit
Added by kye in france | Wed 28 Jan 2009 @ 12:03
Ingredients
Ingredients
For the duck confit
4 large duck legs
100g/3½oz sel gris or rock salt
900g/2 lb duck or goose fat
Method
Ingredients
For the duck confit
4 large duck legs
100g/3½oz sel gris or rock salt
900g/2 lb duck or goose fat
Method
1. Make the duck confit at least 24 hours before you want to serve this dish. Place one duck leg in the bottom of a deep plastic, glass or stainless-steel bowl, sprinkle with a little of the salt, turn it over, sprinkle with more salt and add another duck leg. Continue until you've used up the duck legs and the salt.
2. Cover and leave in the fridge for six hours, turning the legs over halfway through. Don't leave them any longer or the duck will become too salty.
3. Preheat the oven to 140C/284F/Gas 1.
4. Rub the salt off the duck legs and pat them dry with kitchen paper. Bring the duck or goose fat to a gentle simmer in a casserole dish in which the duck legs will fit snugly. Add the legs, making sure they are completely submerged, cover and transfer the dish to the oven. Cook for one-and-a-half hours, then remove from the oven and leave to cool in the fat. Chill for at least 24 hours or until needed.
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tried this recipe or a similar one? share your tips...
I made great duck fat by simmering all the leftover parts of the duck, (after saving the breasts and leg portions) and lots of fat skin, for 6 hours, then straining off the broth, letting it cool and removing the duck fat from the top. I used three ducks and got 3 cups of duck fat.
Whole Foods had ducks at over $30.00 each, which was too expensive for me. I searched for "Where to buy duck Denver" and found two Asian markets. I purchased 3 ducks at Pacific Ocean Market Place in Denver for about $15.00 each.<br /> <br /> Duck fat, surprisingly, was available at King Soopers. (Which did not have any ducks for sale)
If you have Shoprite around, they usually sell duck (and rabbit:-) in the freezer section. Good tip are always Asian markets.
Magnifique!!!!!!
Being French and living in the UK for nearly 17 years, I have been for years bringing back tins of the duck confit, until I saw Jamie Oliver on the TV showing us how easy it was. Since then I have made it 4 times and gave the recipe to my friends whom loved it. I have cheated a little and used my slow cooker to cook them instead of the oven and the result was brilliant. A big thank you X
Does anyone have a U.S. source for duck and duck fat?
I had a wonderful confit duck gizzard salad in Arles France and would like to make it again.