Confit of duck

 

I’m thinking of a winter’s evening, with the wind howling outside, yet inside warm and toasty in front of a log fire perhaps. What better food could there be than a delicious confit of duck, the perfect winter accompaniment to an evening in!

Plan ahead, as although the confit can be eaten immediately after cooking, it’s best a week or two later, stored in the fridge. That being the case increase the salt to 4 tablespoons – don’t worry the salt acts as a preservative and will mellow with time.

Ingredients:

 4 leg joints of duck (drumstick and thigh)

4 wings of duck

Neck and giblets of 2 ducks

2 tablespoons of good cognac

3 tablespoons of sea salt

1 bay leaf, finely chopped

5 sprigs of fresh lemon thyme, finely chopped

2 garlic cloves, chopped

6 garlic cloves, unpeeled

minimum of 900 g duck or goose fat

Potatoes to roast

Firstly a little housekeeping! When preparing any meat for preserving, please maintain the highest levels of hygiene, in particular ensure that the storage jars are well sterilised in a hot oven for at least 20 minutes before use.

Take your duck legs and trim off any excess skin. Now place in a bowl with the wings, neck and giblets, and pour over and rub in the cognac. Add the salt (extra if storing), chopped bay leaves and lemon thyme and chopped and un-peeled garlic. Cover well and leave in the fridge for up to 24 hours. (This dish requires high levels of patience and self-discipline !)

Remove from the fridge, un-cover and toss the duck joints in the brine that is now at the bottom of the bowl. Pour off any excess brine and pat the joints dry. Take the un-peeled garlic and thread onto a cocktail stick.

Now take a large flameproof casserole dish and heat the duck (or goose) fat gently until melted. Carefully add the leg joints, neck, giblets and skewered garlic. It is imperative that all the duck is covered, so add extra if required.

Over the lowest possible heat, bring the fat back slowly to a simmer - this normally takes 30 - 35 minutes. Meanwhile set the oven to a temperature of 140 C. When the fat is just at boiling (180 C if using a thermometer) place the dish in the oven, covered, and cook for 1 hour.

After 1 hour, take out of the oven and remove the wing, neck, and giblets. Set aside. Now leave the legs in the oven for a further 30 minutes. When cooked the meat will have shrunk to the bone and the skin a delicious nut brown colour.

Once the legs are cooked, remove form the oven and discard the garlic. If serving immediately, allow the legs to cool for 10 minutes.

If preserving, allow the duck joints to cool completely and then pack into sterilised jars. Pour the fat on top, ensuring all is submerged. Seal the jars and store in the fridge for up to 2 weeks.

To re-heat, remove from the jars, and place on a baking tray in the oven, skin-side up at 190 C for 20 minutes, followed by an 8 minute blast at 200 C for a really crispy skin.

Un-believably delicious served with roast potatoes, or served with sliced, sauteed potatoes and a crisp green salad. A real taste of Gascony !!

Enjoy!

Comments

[kate hill]

Glad you joined in some Duckfest madness for December, Paul. I love serving Confit here at Camont with a prune-vinaigrette glaze. Very Gascon!

[Paul]

Thanks Kate, you live in a lovely part of the world and have a fabulous website!

[scandilicious]

Lovely recipe Paul. If I weren't scoffing tapas and grilled bream here in the Canaries I would be confiting some duck! Like the way you write recipes, very clear and precise - ever thought of writing your own cookbook? And opening a restaurant for that matter? ;-)

[Paul]

Thanks Sig, Grilled Bream sounds pretty good also!

Watch this space re your other comments :)

[kennenlernen]

Greetings
A friend of mine just emailed me one of your articles from a while back. i read that one a few more.
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