Best Duck Confit Quesadillas Recipes
DUCK CONFIT QUESADILLA
Provided by Food Network
Time P1DT4h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours.
- Preheat the oven to 300 degrees F.
- Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours.
- Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin.
- Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other.
- Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey.
- Serve with your favorite flavored jam or jelly.
DUCK CONFIT
This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.
Provided by Bryce Gifford
Categories World Cuisine Recipes European French
Yield 2
Number Of Ingredients 8
Steps:
- Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
- Preheat the oven to 200 degrees F (93 degrees C).
- Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
- Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg
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
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.
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