Best Preserved Duck Recipes

CONFIT DE CANARD (PRESERVED DUCK)

Steps:

• Cut each of the ducks or have them cut as follows: two breast pieces (the breast cut lengthwise down the center), two thighs, two legs, two wings, gizzard, liver, heart, neck and backbone. Using a sharp knife, place one piece at a time on a flat surface and cut away and reserve all the peripheral fat (the fat that extends beyond that covering the meat). Save all the cavity fat.
• Put the pieces of fat into a heavy saucepan and cook over gentle heat without browning. You want to render the fat from the solids. The solid pieces will become quite crisp and nicely browned after about 45 minutes to an hour. Strain off the fat. There should be about two and one-half cups. Discard the solids.
• Arrange the duck pieces in one layer in a large pan and sprinkle with pepper and salt. Sprinkle the pieces with the bay leaves, thyme, cloves and garlic, turning the pieces to coat them evenly with the ingredients. Arrange the pieces neatly, close together and cover with plastic wrap. Place in the refrigerator or a very cool place and let stand 24 to 48 hours.
• When ready to cook, put the bony parts (back, necks and so on) on the bottom of a large saucepan or small casserole large enough to hold all the pieces. Place the meaty parts on top, all the pieces skin side down. Add the two and one-half cups of rendered duck fat and the lard. Cover closely and bring the fat to the boil. Let simmer about one hour and 15 minutes.
• Remove the pieces of duck from the fat. Separate the meaty parts from the bony parts. You may pick at the bones if desired, but the choicest portions are, of course, the meaty parts. Preserved poultry or meats will keep for an extended period of time. To preserve them further, put the portions to be reserved in a utensil and add the hot fat to cover. Let stand at room temperature until cool. Refrigerate until ready to use.
• When ready to use, heat the congealed fat until it is melted. Remove the pieces of duck and use as indicatd in any recipe calling for preserved duck.
• To choose an example, heat four tablespoons of the duck fat in a large heavy skillet and add the duck pieces, skin side down. Cook about four or five minutes on one side or until nicely browned. Turn the pieces and continue cooking about four or five minutes until nicely browned on the second side.

CONFIT DE CANARD AUX HARICOTS (PRESERVED DUCK WITH BEANS)

Steps:

• Pick over the beans, if necessary, to remove any foreign particles. Put the beans in a kettle and add cold water to cover about one inch above the top of the beans. Bring to the boil and let simmer about two minutes. Drain. Return the beans to the kettle and add eight cups of water and salt to taste. Add the onion with the cloves, bay leaf, carrot, thyme and salt pork. Bring to the boil and let simmer one to one and onequarter hours or until beans are tender.
• Remove and reserve the salt pork, carrot and onion. Discard the cloves.
• Brown the duck pieces as indicated in the original recipe and set aside.
• Meanwhile, heat the duck fat in a saucepan and add the chopped onions. Cook, stirring, until wilted. Add the tomatoes and cook about 15 minutes.
• Add the tomato mixture to the beans. Cut the salt pork, carrot and whole onion into small cubes. Add this to the beans and tomatoes. Stir and cook about 10 minutes. Add the parsley.
• Serve the beans with the hot, preserved duck pieces.

PRESERVED DUCK

Steps:

• Cut up ducks: remove legs and separate into thigh and leg pieces; remove entire breast and cut in two lengthwise (only these pieces are preserved).
• Mix salt with remaining ingredients, rub pieces thoroughly with it, pack into bowl and let stand for 24 hours in refrigerator.
• Put remaining parts of the ducks, including all fat, in pot and cover with water. Chop carrot, onion, rib celery and sprig parsley and add to pot along with bay leaf and a little thyme, salt and pepper. Simmer, covered, for 3 hours. Strain and refrigerate stock overnight. Remove cake of fat and reserve. Freeze stock for other uses.
• Wipe salted duck pieces to remove excess salt and put into deep pot. Melt all duck fat you have on hand and, when hot, pour over duck pieces in pot, adding as much hot melted lard as needed to cover pieces. Simmer pieces very gently for 1 1/4 to 2 hours, or until no liquid comes out when they are pierced with knitting needle.
• When duck is cool, remove skin and bones if desired, pack pieces into wide-mouthed jars (fill the jars only 3/4 full) and pour on melted fat to cover.
• Refrigerate until set and then top jars up with more melted fat to insure a good seal. Duck preserved in this way will keep up to 6 months in refrigerator. To use, simply warm the jar in a very low oven till fat melts, fork out pieces needed and refrigerate again (making sure of good depth of fat for seal).

TOASTED ALMOND CREPES WITH PRESERVED DUCK AND SHERRY VINEGAR APRICOT SAUCE

Steps:

• Sprinkle the legs with salt and mixed spices on both sides. Place in a large baking dish cover and place in the refrigerator for 24 hours. Remove the legs from the refrigerator and scrape off the salt and spices. Preheat broiler. Place thighs on a baking sheet, skin side up. Broil for 5 to 6 minutes or until the skin is browned. Place legs in a medium saucepan and cover with the duck fat, add the juniper berries. Bring the fat to a simmer and cook over low heat for 2 1/2 hours. Place the legs in a medium crock and strain the fat over the duck to cover with the fat. Let the duck come to room temperature and place in the refrigerator, for at least 1 week. Remove the duck from the refrigerator and let come to room temperature. Place some of the fat in a large saute pan and heat until almost smoking. Add the thighs and cook until the legs become brown and very crisp.
• Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings. Remove the meat from the bone and shred.
• In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey. In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well.
• Heat a griddle or cast iron frying pan over high heat and drop the batter by 1/4 cups into the pan to make 4 (5-inch) pancakes. Cook pancakes until brown on both sides and set aside.
• In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft. Increase heat to high, add the wine and sherry vinegar and cook until completely reduced. Add the stock and reduce to 2 cups, whisk in the butter. Add the apricots.
• Assemble: Place shredded duck meat in the center of each pancake and fold over. Drizzle with the Sherry-Apricot sauce and garnish with the cracklings.