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Old 07.02.2011, 02:43
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Duck Confit Recipe(s)

Okay, so I announce I am forced to cook vegan recipes a lot and one of the first PMs I get is..."pssst...do you confit anything? Can you put up a duck confit recipe?" Of course I confit!!! It's a chef's secret weapon!!! It brings people out of the undergrowth faster than any other recipe. Plus it antagonises 'the vegan' as the delicious, slow cooking confit duck smells permeates the house.

Making confit duck legs is a 2 day process because of the marinade. Don't just confit 2 duck legs, do 12 and live on it for 4 months or have a dinner party feast. It's an incredibly easy recipe to do. The most difficult bit is probably finding a butcher who has 12 duck legs to sell you. You can also use the same recipe to do as many rabbit legs as you can get your hands on.

Duck Confit Recipe

DAY 1 - THE INGREDIENTS (MARINATING THE CONFIT)
12 legs, skin left on, jab with fork a few times over each leg
12 T brandy or Grand Marnier

25g sea salt

3 t black peppercorns

6 cloves

12 sprigs of fresh thyme
 or 5 teaspoons of dried thyme
6 bay leaves

DAY 1 - THE METHOD
1 Grind spices and whole bay leaves in a pestle & motar
2 Place duck legs skin-side down on a platter or baking tray
3 Sprinkle with salted spices and rub in
4 Drizzle with brandy/Grand Marnier

5 Cover with cling film and marinade in the fridge for 24hrs

DAY 2 - THE INGREDIENTS (COOKING THE CONFIT)
500g-1kg duck or goose fat to cover--you need loads!!!

5 garlic cloves, unpeeled,
 pierced with a fork several times
5 sprigs of thyme
 or 2 teaspoons of dried thyme
5 bay leaves, torn in several places

Confit:
1 Preheat oven to 140°c

2 Warm duck fat gently in a saucepan

3 Scrape the marinade off duck legs and lay them in a roasting tray

(Discard marinade)
4 Lay duck legs skin-side down in a roasting tin, (you can use two different tins and switch places in the oven if necessary)
5 Pour over duck fat so that legs are completely submerged

6 Add thyme, garlic and bay leaves in strategic places

7 Cook for approximately 5-6hrs (meat needs to come away from the bone, do the wriggle test)

8 Remove roasting tin from the oven and allow legs to cool enough to handle with very clean hands
9 Take out the duck legs carefully making sure they don’t fall apart

*****pause and decide what to do next*****see below******
10 Lay duck legs on a new tray/platter so that they don't touch each other (they need to 'dry'/cool before refridgeration)
11 Pour the cooking fat through a fine sieve/chinois/muslin to remove any bits
 (Keep this for future use, reuse up to 6 x!!!!)
12 Place legs in a suitable container and cover with the fat

13 Refrigerate until ready to use

*****what to do next******
1) Hoard them: followin steps 10-13
2) Cook them as roasted duck confit legs with all the trimmings--preheat oven to 220°c
, heat a dry frying pan, place duck legs skin side down to brown up/caramelise, stick the whole pan in the oven for 10mins--probe with a temperature probe to reach 72°c so that they will be serve-ready, remove legs from pan and 'rest' for 5mins
3) Use them in a 'rillette' as a starter or with cheese board or in a salad by removing skin when they are still warm and loosening meat from the bones
4) Dice meat, mix with balsamic and sauteed shallots and seasoning and use to fill tortellini or tortelli and drizzle with warm lemon/sage/hazelnut dressing
5) Blah, blah, blah...the list is endless...

This used to be my chef's lunch an Le Manoir with the duck confit bits 'unfit for the shop floor':

6) Put shards of duck confit in a buttered bun for a 'confit butty'
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  #2  
Old 07.02.2011, 12:06
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Re: Duck Confit Recipe(s)

7) Sent them over to Geneva for me to "test"



Ok it was worth a try...
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Old 07.02.2011, 12:58
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Re: Duck Confit Recipe(s)

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7) Sent them over to Geneva for me to "test"



Ok it was worth a try...
the OP is in Geneva - go round and steal em!
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Old 07.02.2011, 13:13
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Re: Duck Confit Recipe(s)

Damn didnt see that! Thanks that makes step a bit easier then!
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Old 07.02.2011, 16:54
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Re: Duck Confit Recipe(s)

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the OP is in Geneva - go round and steal em!
Yes, I recommend stealing too. The security guard was complaining the other day how bored he was. He's quite fit and good looking and has a mysterious CV so better make your 'entry' impressive...something like pole vaulting over the north wall. Wear a black cat suit and be female to stand any chance of getting any confit.
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Old 07.02.2011, 17:22
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Re: Duck Confit Recipe(s)

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Yes, I recommend stealing too. The security guard was complaining the other day how bored he was. He's quite fit and good looking and has a mysterious CV so better make your 'entry' impressive...something like pole vaulting over the north wall. Wear a black cat suit and be female to stand any chance of getting any confit.
Ok im female so thats easy. You go take a picture of the guard and i will go and get my catwoman outfit out
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Old 07.02.2011, 18:17
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Re: Duck Confit Recipe(s)

Thanks for that LittleFlower.

What would you think about using a temperature probe and doing it on a stove top. That's the way I've confited stuff before . . . The probe monitors the temperature and a ring is more controllable than an oven. Or am I just being too fussy?
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Old 07.02.2011, 18:25
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Re: Duck Confit Recipe(s)

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Thanks for that LittleFlower.

What would you think about using a temperature probe and doing it on a stove top. That's the way I've confited stuff before . . . The probe monitors the temperature and a ring is more controllable than an oven. Or am I just being too fussy?
Too fussy! Just put it in a pot on the outside of your fireplace and watch the bubbles to see the temperature!

My question is where to get all that fat.
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Old 07.02.2011, 19:45
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Re: Duck Confit Recipe(s)

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Thanks for that LittleFlower.

What would you think about using a temperature probe and doing it on a stove top. That's the way I've confited stuff before . . . The probe monitors the temperature and a ring is more controllable than an oven. Or am I just being too fussy?
Hmmm...interesting. It sounds both 'sous-vide-ish-trendy' and old school--like in the old days before stoves and meat would be floated in pots of fat in or near the open fire. It sounds like a good idea if you only need a few portions. Personally I like the oven method because it 'clears the decks' so I can make all the bits in peices for the rest of the meal. I always enjoy the element of surprise--hide it in the oven, forget about it and then rediscover the simple glory at the end.
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Old 07.02.2011, 19:52
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Re: Duck Confit Recipe(s)

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Too fussy! Just put it in a pot on the outside of your fireplace and watch the bubbles to see the temperature!

My question is where to get all that fat.
That works too. Very authentic.

You can buy duck and goose fat by the jar or bucket load, usually in the butter section or in delis etc. It isn't expensive and usually find it quite easily everywhere I've cooked.

If you can get duck skin or goose skin you can do the semi-macabre art of rendering down your own fat. Put said copious amounts of duck or goose skin in a roasting tray at 130c and let it ooze out slowly for an hour. Drain it and voila.
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Old 07.02.2011, 19:52
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Re: Duck Confit Recipe(s)

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My question is where to get all that fat.
Precisely what I was wondering! Any suggestions?
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Old 07.02.2011, 20:02
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Re: Duck Confit Recipe(s)

When do you add the Barbara Streisand?
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Old 07.02.2011, 20:06
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Precisely what I was wondering! Any suggestions?
Here, perhaps?
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Old 07.02.2011, 20:19
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Re: Duck Confit Recipe(s)

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Here, perhaps?
If you're of the cannibal persuasion go to the liposuction clinic in Zurich and ask for 'donations'. Otherwise refer to my post above of where to buy duck/goose fat or make your own.
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Old 07.02.2011, 21:32
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Re: Duck Confit Recipe(s)

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Hmmm...interesting. It sounds both 'sous-vide-ish-trendy' and old school--like in the old days before stoves and meat would be floated in pots of fat in or near the open fire. It sounds like a good idea if you only need a few portions. Personally I like the oven method because it 'clears the decks' so I can make all the bits in peices for the rest of the meal. I always enjoy the element of surprise--hide it in the oven, forget about it and then rediscover the simple glory at the end.
I think I used this method originally as I was making confit salmon, which probably requires a bit more exactness than duck.
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Old 07.02.2011, 21:38
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Re: Duck Confit Recipe(s)

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When do you add the Barbara Streisand?
No . . . that's Duck Soup.



(Still good)
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Old 08.02.2011, 00:06
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Re: Duck Confit Recipe(s)

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No . . . that's Duck Soup.
No, it's Duck Sauce.

Agreed, it's not confit though.
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Old 08.02.2011, 00:32
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Re: Duck Confit Recipe(s)

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No, it's Duck Sauce.

Agreed, it's not confit though.
Ooops. Momentary Marxism.
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Old 08.02.2011, 00:39
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Re: Duck Confit Recipe(s)

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Ooops. Momentary Marxism.
Stop all that Monkey Business.
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