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| Duck Confit |
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| 2 |
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(5 pound) ducks |
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| 2 tsp |
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salt |
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| 2 Tbs |
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black peppercorns, cracked |
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| 6 cups |
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rendered duck or pork fat |
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| 12 |
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garlic cloves, peeled |
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| 12 |
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fresh thyme sprigs |
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| 1 |
Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. |
| 2 |
Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken. |
| 3 |
Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold. |
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| Servings: 6 |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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