Ingredients for making duck confit
- Duck 2 kilograms
- Fat (duck) 1 kilogram
- Allspice 1 teaspoon
- Garlic 3 cloves
- Shallot 2 pieces
- Salt (large) 3 tablespoons
- Thyme fresh 1 bunch
- Fresh rosemary 1 bunch
- Vegetable oil if there is not enough duck fat
- Main IngredientsDuck
- Serving 8-10
- World CuisineFrench Cuisine
A baking dish with a lid, a kitchen knife, a cutting board, a saucepan, disposable paper towels, hot pot holders.
Cooking duck confit:
Step 1: prepare the duck.
To make a classic confit, you need fat duck legs and hips. But you can not limit yourself and take for cooking, for example, one breast or several wings in addition. That is, you can just take one whole duck, butcher it, cutting off excess fat, and make confit from it.
Legs, hips, wings, breasts - everything that goes for cooking confit must be left with the skin. Rinse these parts well and pat dry with disposable paper towels.
Step 2: pickle the duck in spices.
After the duck, you need to take it and grate it well with a mixture of salt, pepper, rosemary and thyme. Salt is necessarily large, otherwise you risk oversalt.
Put the prepared parts of the duck in a mold and, having covered everything with a lid or cling film, put it in the refrigerator. The bird must marinate at least 12 hours.
Step 3: prepare the fat.
Shortly before cooking, duck fat needs to be melted in a saucepan over low heat.
If you do not have the opportunity to buy duck fat, you will have to heat it yourself. To do this, you will need a lot of duck fat along with the skin. It will be necessary to melt it over low heat, periodically draining fat. This is a long process, so you should prepare duck fat in advance, besides it is useful, and therefore suitable for cooking other dishes, and not just for confit.
The melted fat must be frozen and stored in the refrigerator on demand.
Step 4: prepare the duck confit.
When the duck is pickled, it must be washed with excess salt and spices, and then firmly placed in a baking dish, alternating with peeled garlic cloves, large pieces of shallots, allspice peas, as well as sprigs of thyme and rosemary. In the end, fill it with duck fat, and if it is still not enough, you can add some good vegetable oil.
Close the baking dish with a lid and put everything in the oven. Then set 140-150 degreesand let the oven begin to heat up. After it warms up, you need to cook duck confit for 2-4 hours, depending on the volume of your form.
The finished duck is easily separated from the bones and sprawls, and the skin becomes an appetizing golden color.
After cooking, remove rosemary and thyme, garlic cloves and onion slices from duck confit. Everything, the dish is ready. Store it in the refrigerator right in the form or put the duck in cans, pour hot fat.
Step 5: serve the duck confit.
Serving confit is also very simple. Remove the duck leg from the refrigerator, clean off excess fat, and then fry on medium-low heat on both sides. In this case, first you need to fry on the side where the skin is, to get a crisp.
You can also bake confit in the oven along with vegetables or apples, for example. Do not forget to generously add duck fat.
And you can eat duck confit in cold form, taking the meat into fibers and making a sandwich with it.
In any case, no matter how you serve it, duck confit is a real French delicacy that will decorate any of your meals. Very tasty, be sure to try.
Enjoy your meal!
- In the modern world, vegetable oil is often used to make confit instead of duck fat. Of course, you can cook like that, but it will be a little wrong. And in this case, the confit can not be stored.
- Also, instead of duck fat, you can use pork, but, again, it will no longer be a classic confit.
- Duck confit is perfectly stored for 3 months in the form, and for 12 months in rolled up banks. But, keep in mind, over time, the duck acquires a slight bitterness, which is considered the highlight of the confit.