A Few Words on Duck Confit

So, I made Duck Confit the other day. Easy as hell if you can find whole ducks in your area for decent price. I had already rendered out the fat from one duck when I made gumbo. So, I bought as big of ducks as I could find. Let em thaw and went to work. It is a delicate process, considering you want to save the breasts for a later meal and you want to preserve the thighs/legs in the best possible condition. So, if you work slowly, and make sure not to cut off too much fat from either the breasts or legs, you should be fine. The thighs/legs come off really easily if you cut inward and find the tendon.

I will probably cook the breasts thursday night--simply a la sud-ouest (armagnac, salt, pepper, seared).


Confit de Canard

This is such an easy way to make a great dish and save a heck of a lot of money--consider that one D'Artagnan duck leg confit costs on average $7.99 plus shipping, and for a whole duck--if you can get it for even $15, you get two legs and two breasts. Now, most of the ducks you buy won't have the size of D'Artagnan's average breasts--which sell for $21.49 each plus shipping--still, if you make a mediocre meal with even half the amount of food, you still save $45.

I rendered all the fat out of the duck as possible--over low heat in skillet for 2-3 hours until all the pieces were crispy. Then strain into a container without any particles--must be clear golden. Reserve.

While the fat was rendering, I seasoned the thighs/legs. I had four, placed into glass casserole, slightly smashed 5 cloves garlic, doused with camargue sea salt, ground pepper, and several sprigs of thyme. Make sure to put some thyme and garlic under meat and then put down meat and lay over. Cover. Fridge for 24 hours at least.

Next day

Remove meat and take out fat. Let melt--I had mine in glass jar--placed in tub of water and heated slowly until the fat turned back into a golden liquid. I brushed off the duck meat and placed the thighs/legs along the bottom of a cast iron dutch oven and poured on the fat--I did need the fat from the third duck. Heat it on the stove top until you see the first bubble, and then set it in an oven at 225 for 3-4 hours. It's done when meat comes off easily.

After it's done, remove meat and set into glass or ceramic dish. I strained fat over it and made sure it was completely covered--then let her sit in fridge. Let her sit for a few weeks.