Directions: |
Directions:Thaw the ducks if necessary. Cut them into quarters. Reserve thebreasts for another dish, but remove all the skin except for that right over the breast meat, and that on the leg quarters. Coat the leg quarters generously with kosher salt. Place them on a china or plastic plate, cover with plastic wrap, and store them in the refrigerator for a day or two. Place the leg quarters into a large food storage bag, and add the garlic, peppercorns, port, and marjoram. Marinate in the refrigerator for between six hours and two days. Render the fat from all the duck skin in a skillet over medium-low heat. Drain the marinade from the duck legs and place the legs in the skillet. Put the whole skillet into a preheated 250-degree oven and roast slowly for two hours, or until the meat begins to fall away from the bones. Place the duck legs in a deep dish and pour the fat over it. Cover the dish and hold it until ready to cook. It will hold for days or even weeks in the refrigerator. When ready to serve, remove the duck legs from the fat, place them on a broiler rack, and put the rack into a preheated 450-degree oven until the skin sizzles audibly. Serve immediately, with a small salad of something sharp (like arugula with raspberry vinaigrette). |
Personal
Notes: |
Personal
Notes: The classic bird to use for a confit is goose. There's really only one challenge in making duck confit: getting duck fat. Restaurants have no problem with this: they break down the ducks for duck breast dishes, which gives them lots of skin and fat for doing confit of the legs. So, in other words, if you're going to try this, be prepared to eat other duck dishes. Also, you need to start this recipe days ahead.
|
This recipe for Duck Confit is from