A Little Splurge on Duck Confit
Every now and then, one should step out of the thrifty zone and splurge on something delicious. I’m not saying to empty the piggy bank on foie gras and caviar, but a fancy meal here and there doesn’t hurt. Duck confit is a dish I consider a reasonable splurge.
For a long time, I viewed duck confit as one of those dishes that were better left in the hands of French chefs. But as I started making it at home, it dawned on me that it was nothing more than salt-cured duck legs that are slow-cooked in duck fat.
What makes duck confit a little expensive is the duck fat used for cooking. Duck fat is not cheap. But if you’re strapped for cash, you can substitute olive oil or use half olive oil and half duck fat. Having said that, I’d encourage you to splurge on some duck fat if you can because it can be strained and reused to make lots of fabulous southwestern French dishes. I bought 4 duck legs on freshdirect.com for ~$11.00 and 1.25lbs of duck fat from Jeffrey at the Essex market for ~$12.00. Hudson Valley Foie Gras is also a good source for duck products. But since they charge a shipping fee, I would recommend them for larger purchases.
The recipe I’m using is adapted from my friend Jeremie whom I had to hunt down for this recipe. But it was well worth the wait. What I like about Jeremie’s recipe is that it incorporates a lot of fragrant ingredients, which gives the dish another dimension of taste and flavor. So here we go.
Ingredients
4 duck legs
1-1.5 lbs of duck fat
Kosher salt
2 bay leaves
1 clove
15 peppercorns
1/2 head of garlic
Thyme
Parsley
Sprinkle a few tablespoons of salt in a baking dish large in enough to accommodate all the duck legs in one single layer.
Place the duck legs in the dish skin side down.
Mince 4 garlic cloves and sprinkle evenly on each duck leg. Repeat the same step with the thyme and the parsley. Finish with cracked peppercorns.
Cover each duck leg with a tablespoon of salt. Cover and place in the refrigerator for 24 hours.
The next day
Preheat the oven to 225 degrees F.
Remove the duck legs from the refrigerator. Using a wet paper towel, wipe the salt off the duck legs. Repeat this step until each leg is wiped off clean. Then pat them dry.
In a medium-size pot, melt the duck fat with 2 garlic cloves thinly sliced, 1 clove, 4 sprigs of thyme and a few peppercorns. The fat should be warm but not too hot.
Add the duck legs. They should be completely submerged in the fat. It helps to use a pot that is not too wide.
Place the pot in the oven and cook for 3 hours at a very slow simmer until the meat is tender and easily pulls from the bone.
Note: You can strain and store the fat in an airtight container for later a use. It keeps well in the refrigerator. If you plan to eat the confit later, cover it with the duck fat and store in the refrigerator for up to one month.
When ready to serve, crisp up the skin under the broiler or simply pull the meat apart and add it to a salad. How do I like my duck confit? With a crispy skin and a side of pommes de terre sarladaises.
By Raissa Nebie on July 22, 2009 | 0
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