Best Annes Confit Of Duck Legs Recipes
EASY DUCK CONFIT
The name of this recipe may seem laughable. Isn't confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn't it involve large quantities of hot liquid fat and even larger reserves of patience? Surely chefs have a trick to getting those duck legs to be so rich, so luxurious? This version is not traditional, and it is still a time investment for home cooks (the legs are cured for 24 hours, and then cooked for about 3 ½ hours more). But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. And the method is truly simple, with results that are just as outrageously good. The duck lasts for at least 5 days in the refrigerator, and should be reheated in a 350-oven until warm. Then run the legs under the broiler until crisp.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
- The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
- Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
- Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.
CONFIT DUCK LEGS
Steps:
- Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
- Wipe off marinade with paper towels.
- Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
- Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
- Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
"CHEATER'S" DUCK CONFIT
Steps:
- Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan.
- Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
- Preheat the oven to 400 degrees F.
- Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
- Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone.
- Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens.
- Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
- It's just ducky!!!
DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
Steps:
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
- Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
- Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
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Annes Confit of Duck Legs Recipes is a French dish that has become a popular delicacy in many parts of the world. Confit is a French term that means "preserved," and it involves cooking meat in its fat until it is tender and flavorful. In the case of duck confit, the meat is the legs of the duck. This slow-cooked meat is then served with various accompaniments such as roasted potatoes, vegetables, and fruits.
History
Duck confit is believed to have originated in Gascony, a region located in southwest France. It was a traditional way of preserving meat before refrigeration was invented. The process involved salting and then slow-cooking the meat in its own fat. The meat would be preserved for months, and the fat would be used for cooking. Over time, duck confit became a popular delicacy across France and beyond. The dish was served in high-end restaurants and was also available in small bistros and cafes. Duck confit has become a part of the French culinary tradition, and it is now enjoyed all over the world.Ingredients
The key ingredient in Anne's Confit of Duck Legs Recipes is, of course, duck legs. Other ingredients may vary depending on the recipe, but generally, you will need the following:- Duck legs: 4-6 pieces
- Salt: 2 tablespoons
- Black pepper: 1 teaspoon
- Garlic: 4 cloves
- Thyme: 4-5 sprigs
- Rosemary: 2-3 sprigs
- Bay leaves: 2-3 leaves
- Duck fat: 2-3 cups
Preparation
The preparation of duck confit is a bit time-consuming, but it is well worth the effort. Here are the steps involved:- Clean the duck legs and pat them dry with a paper towel.
- Mix the salt and black pepper together in a small bowl.
- Rub the salt mixture all over the duck legs.
- Peel the garlic cloves and crush them with the side of a knife.
- Place the garlic, thyme, rosemary, and bay leaves in a large bowl.
- Add the duck legs to the bowl and massage them well with the herbs and garlic.
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours.
- The next day, preheat your oven to 250°F.
- Remove the duck legs from the bowl and scrape off any excess salt and herbs.
- Heat the duck fat in a large dutch oven or casserole dish until it is melted.
- Add the duck legs to the dish, making sure they are completely submerged in the fat.
- Cover the dish with a lid or aluminum foil and place it in the oven.
- Bake for 2-3 hours, or until the meat is tender and falling off the bone.
- Remove the duck legs from the fat and place them on a baking sheet.
- Bake at 400°F for 10-15 minutes, or until the skin is crispy and golden brown.
- Serve hot with your choice of accompaniments.