Confit Duck Legs Food

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DUCK CONFIT



Duck Confit image

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

2 uncooked Peking duck legs
1 tablespoon kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat

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

CONFIT DUCK



Confit duck image

Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

Provided by John Torode

Categories     Main course

Time P1DT3h

Number Of Ingredients 11

6 cumin seeds
12 coriander seeds
3 juniper berries
50g flaky sea salt
6 duck leg and thigh joints
1 small bunch thyme
1 rosemary branch
1 garlic clove
about 500g goose or duck fat, or enough to totally submerge the duck legs
2 bay leaves
1 tsp black peppercorns

Steps:

  • The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.
  • Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don't wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)
  • Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.
  • To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

"CHEATER'S" DUCK CONFIT



Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

4 very fatty large duck legs
Kosher salt
Olive oil
4 large onions, sliced
2/3 bottle white wine
1 bundle thyme
10 bay leaves
1 bunch dandelion leaves
Red wine vinegar, to taste

Steps:

  • Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan.
  • Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
  • Preheat the oven to 400 degrees F.
  • Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
  • Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone.
  • Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens.
  • Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
  • It's just ducky!!!

DUCK CONFIT



Duck Confit image

This recipe comes from Gordon Hamersley's "Bistro Cooking at Home". I use this in my recipe for Cassoulet, but you could also use it to top salads or add to stews. Try to find Pekin duck legs if you can, they are smaller (not to be confused with Peking duck. Pekin ducks are also known as Long Island ducks). If you cannot find Pekin duck legs you can use Moulard duck legs, but they are larger. I like to store the legs 2 to a container, so I don't have to break the seal on a whole batch just to get one or two legs. But if you like you can store the whole batch in one big container. The storage containers must be either straight from the dishwasher or rinsed with boiling water - you will be storing the confit in them for at least a month, so you want to make sure there are no spores hiding out on them. And don't kid yourself, even the cleanest kitchen has spores lurking about. You cannot escape them. So, if you are using plastic containers, straight from the dishwasher. If you are using glass, either straight from the dishwasher or clean and rinsed with boiling water.

Provided by xtine

Categories     Duck

Time P2DT4h

Yield 6-10 legs

Number Of Ingredients 7

5 lbs duck legs, with thighs attached
2 -3 tablespoons kosher salt
1 tablespoon pickling spices
1 head garlic, cut in half crosswise
1 white onion, sliced
4 sprigs fresh thyme
4 -5 lbs goose fat or 4 -5 lbs fresh pork fat

Steps:

  • Put the duck legs into a large container (a large, heavy-duty ziplock bag works well) and add the salt, pickling spices, garlic, onion, and thyme. Mix together thoroughly, making sure each leg is coated with the salt. Cover with plastic wrap (if not using a bag) and refrigerate for at least 18 hours and up to 2 days.
  • In a very large Dutch oven or other large heavy-based pot, melt most of the fat slowly over low heat. Remove the duck legs from the refrigerator. Reserve the garlic from the marinade. Rinse each duck leg well under cold running water to rinse the salt off, and pat dry well, using paper towels.
  • Heat the oven to 200 degrees Fahrenheit.
  • Slip the legs and the garlic into the pot of warm fat. The fat should cover the duck completely. If it does not, add more fat. Cook the legs over medium heat until the temperature of the fat reaches 190 degrees Fahrenheit on a candy/ frying thermometer, then cover the pot and carefully move it into the oven. Bake at 200 degrees until the legs are fork-tender, about 3 hours.
  • Remove the pot from the oven and allow the duck legs to cool in the fat for about half an hour. Have ready one or more clean containers to hold the duck legs and the fat. Use a slotted spoon to transfer the legs into the containers. Remove the garlic from the pot, but do not add it to the duck legs - set it aside (see note at end of recipe).
  • Allow the duck fat to cool, but do not let it solidify. Using a fine-mesh strainer, strain the fat over the duck legs, leaving behind any debris or juices from the duck legs, which will have sunk to the bottom of the pot. Make sure that the legs are completely covered, and tap the containers lightly on the counter to help remove any air bubbles. Reserve any remaining clear strained duck fat and store in the refrigerator.
  • Refrigerate the confit until the fat hardens fully. When the fat is hard, add another 1/2 inch layer of melted fat (which you saved from earlier, in the fridge. If you did not have enough to save, you could use fresh pork lard or peanut oil) to ensure that the legs are completely sealed in fat. Refrigerate the confit to allow the legs to "mellow" and develop flavor for at least a few days and up to 1 month before using.
  • To use the confit, let the fat in the container soften at room temperature. Or set the container in a pan of warm water. Take out as many pieces as you plan to use. Cover the remaining pieces with more fat or peanut oil (the confit becomes more perishable once the seal is broken, so use the rest within a week or so). Scrape away the fat clinging to the confit and use as you like or as directed in a recipe. If you are using the confit on its own in a salad, heat it under a broiler until the skin is crispy.
  • Note on garlic: press the garlic through a mesh strainer. You now have an excellent garlic purée to add to sauces, stews, or to spread on bread.

Nutrition Facts : Calories 22.2, Fat 0.1, Sodium 2327.9, Carbohydrate 5, Fiber 0.5, Sugar 0.9, Protein 0.8

CHINESE-STYLE DUCK CONFIT



Chinese-Style Duck Confit image

The title really says it all - duck confit with a Chinese twist. From one of my favorite chefs, the late, but very great, Barbara Tropp, and her great cookbook, China Moon.

Provided by P48422

Categories     Duck

Time P1DT40m

Yield 3 1/2 cups shredded confit

Number Of Ingredients 10

1 tablespoon szechwan pepper
2 tablespoons kosher salt
2 lbs fresh fat duck hindquarters (about 4)
6 -7 cups freshly rendered duck fat
1 head garlic, smashed
1/2 orange zest, of scrubbed and finely pared
1 1/2 star anise, broken into points
8 slices fresh ginger, smashed (quarter-sized coins)
1/4 teaspoon whole coriander seeds or 1/4 teaspoon fennel seed, crushed
4 scallions, cut into 1 inch nuggets and smashed

Steps:

  • Combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-white, about 5 minutes.
  • Adjust the heat so the peppercorns do not burn, but expect them to smoke.
  • Let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
  • Sieve to get rid of any husks from the peppercorns.
  • Set aside.
  • Sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
  • Save the rest of the pepper-salt for another use.
  • Put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
  • Let come to room temperature before cooking.
  • Heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
  • Add 2 tbl.
  • of the duck fat and swirl to glaze the bottom of the pan.
  • Add the duck legs in a single layer and brown on both sides.
  • Adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
  • Remove the pot from the heat and carefully drain off any burned fat.
  • Return the pot and seared duck legs to moderate heat.
  • Add the duck fat and the confit seasonings.
  • Nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
  • Simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
  • Use tongs to carefully transfer the legs to a shallow container.
  • Let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
  • Discard the solids.
  • Arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
  • Once the fat congeals, cover the container tightly.
  • In this state, the confit can be stored for 1 day to 2 weeks before using.
  • To serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
  • Strip the legs of skin, then pull the meat from the bone in shreds.
  • Discard the skin, bones and any cartilage.
  • The meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
  • You may have to adjust the seasonings with more pepper-salt.
  • The seasoned duck fat can be frozen indefinitely.
  • Strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
  • On the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.

CONFIT OF DUCK



Confit of duck image

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 6

handful coarse sea salt
4 bay leaves, roughly torn
4 garlic cloves, roughly chopped
handful thyme sprigs, roughly torn
4 ducks legs
100ml white wine

Steps:

  • The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
  • Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
  • The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
  • To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

Nutrition Facts : Calories 636 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Protein 30 grams protein, Sodium 2.83 milligram of sodium

DUCK CONFIT



Duck Confit image

Provided by Emeril Lagasse

Categories     main-dish

Time P1DT2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Steps:

  • Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  • Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  • Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
  • The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

CONFIT DUCK LEGS



Confit Duck Legs image

Provided by Paul Grimes

Categories     Duck     Garlic     Marinate     Bastille Day     Spice     Clove     Shallot     Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 10

1 large head garlic, left unpeeled, plus 4 large cloves, divided
1/4 cup kosher salt
1 tablespoon finely chopped thyme
1 teaspoon Quatre épices (French four-spice blend)
2 large shallots, finely chopped (1/4 cup)
2 Turkish bay leaves or 1 California, crumbled
6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (5 pounds total)
2 whole cloves
5 (7-ounce) containers rendered duck fat
Equipment: a deep-fat thermometer

Steps:

  • Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
  • Wipe off marinade with paper towels.
  • Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
  • Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
  • Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes

SOUS VIDE DUCK CONFIT RECIPE



Sous Vide Duck Confit Recipe image

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Provided by Daniel Gritzer

Categories     Entree     Mains

Time P1DT12h10m

Yield 4

Number Of Ingredients 4

4 duck legs
Kosher salt and freshly ground black pepper
4 medium cloves garlic, minced
4 sprigs thyme

Steps:

  • Set up an immersion circulator and preheat the water bath to 155°F (68°C).
  • Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method ,
  • Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.

Nutrition Facts : Calories 205 kcal, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 416 mg, Sugar 0 g, Fat 11 g, ServingSize Makes 4 duck legs (serving 4; see note), UnsaturatedFat 0 g

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CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | FOOD ...
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  • In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
  • Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight.
  • Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.
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CONFIT DUCK LEG RECIPE - GOOD FOOD
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  • Next day, preheat oven to 140C. Wash salt from duck legs, pat dry. Place in a heavy-based saucepan, add duck fat, bay leaves, thyme and peppercorns. Slowly bring to a simmer then cover with baking paper and a lid.
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  • 1. The day before you plan to cook, prepare the duck legs. French the legs by cutting a deep slit all the way down to the bone, from the ankle joint up to where the meaty part begins. Cut through the tendons and remove the skin, tendons, and cartilage around the bone.
  • 2. Place the frenched legs in a baking dish and season all over with salt. Add peppercorns, thyme, juniper, bay leaves, and garlic. Cover and refrigerate overnight (up to 24 hours).
  • 3. Remove the spices and garlic, and arrange the duck legs in a single layer in a large Dutch oven. Warm duck fat in a separate saucepan over medium-low heat until just melted. Pour melted duck fat into Dutch oven.
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  • Mix the salt, thyme and black pepper together. Massage the mixture into the legs and wings. Make sure every part has some on it. Vacuum seal or put into a sealed container and refrigerate overnight, or up to a few days.
  • When you are ready to cook, rinse off the legs, then dry well. If you are vacuum sealing, make sure the legs are not stacked. They need to be in one layer. Divvy up the fat into the bottom of each vacuum bag. Divide up the bay leaves into each bag. If you are not vacuum sealing, put the bay leaves in the pot of fat.
  • Get a large stockpot mostly full of water and bring that to a bare simmer, a shimmy, really. Set the sealed vac bags in the water and cook at about 180°F for at least 3 hours, for store-bought ducks, and 6 hours or more for wild geese. The cooking time is about the same for the traditional method, which I do in an oven-proof pot in a 200°F oven.
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WHAT TO SERVE WITH DUCK CONFIT? 8 BEST SIDE DISHES ...

From eatdelights.com
5/5
Published 2021-10-10
Total Time 20 mins
  • French Fries. French fries are a popular side dish that can be served with a variety of dishes. In fact, they can even stand on their own as an appetizer for those who enjoy them with ketchup.
  • Mashed Potatoes with Caramelized Onions. Mashed potatoes are a great starch to serve with many dishes, including Duck Confit. They also taste great on their own with melted butter and parsley for flavor.
  • Scalloped Potatoes. This is another variation of mashed potatoes, with the added benefit of cheese. Scalloped potatoes are best when served hot, with plenty of steam rising off of them.
  • Cranberry Sauce. Cranberry sauce goes well with Duck Confit because it adds a sweet accent to the savory meat. It is also versatile enough to be served with other meats, such as turkey or ham.
  • Green Beans Casserole. Green beans casserole is another perfect side dish for Duck Confit because it is a great complement to the carbohydrates that will typically be served with the meal.
  • Broccoli Salad. Broccoli salad is a sweet, tangy twist on the pickled vegetables usually served with Duck Confit dishes. It can be served as a side dish on its own or used as a delicious topping for baked potatoes or rice.
  • Cauliflower Gratin. Cauliflower gratin is another delicious way to transform classic vegetables into a tasty new side dish for Duck Confit. It also makes a great alternative to mashed potatoes because cauliflower has a similar texture and flavor but with more texture.
  • Asparagus with Hollandaise Sauce. Asparagus is a good side dish because it provides a nice crunchy texture to offset the smooth, rich flavors of Duck Confit.


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From foodrepublic.com
Servings 4-6
Estimated Reading Time 2 mins


FULLY COOKED DUCK LEG CONFIT - CULVER DUCK FARMS – WILD ...
Fully Cooked Duck Leg Confit - Culver Duck Farms. 2 pieces. Starting at Price per LB. 1.0 LB$14.48/LB. Compare at $0.00 Sale price Regular price. $14.48. Price Estimate. The price of individual products may vary based on weight. However, your credit card will only be charged for the actual weight of the product.
From wildforkfoods.com
Brand Wild Fork Foods
Price $14.48


FULLY COOKED CONFIT DUCK LEGS 140 G (4.9 OZ) X 24 | COSTCO
This Confit duck leg is fully cooked in the traditional French method. It takes just 10 minutes in the oven to deliver a rich-tasting duck leg with wonderful texture and tenderness. King Cole ducks are a product of Canada and are raised free run in spacious barns. There are no hormones, growth stimulants, phosphates, food colouring or additives.
From costco.ca
Price $249.99


DUCK CONFIT - READER'S DIGEST CANADA
Remove duck and rinse off salt mixture. Pat dry. In heavy-bottomed Dutch oven, warm duck fat over medium heat until liquid. Add legs, making sure all are covered with fat. Transfer to preheated 300°F (150°C) oven and cook, uncovered, until legs are tender, about 4 hours. Carefully remove pot from oven (fat will be very hot).
From readersdigest.ca
Servings 4
Estimated Reading Time 40 secs
Category Main Courses
Total Time 4 hrs 30 mins


CONFIT DUCK LEG RECIPE - GOOD FOOD
Remove the confit duck legs from their fat. Heat an ovenproof fry pan on the stove on high. Add the duck legs, skin-side down, and cook for 4 minutes. Turn the legs and transfer the fry pan to the oven for 30 minutes, until the legs are crisp. To make the mustard dressing, add the mustard and lemon juice to a food processor and blend, while slowly adding half a cup of …
From goodfood.com.au
Servings 4
Total Time 2 hrs
Category Dinner


CONFIT DUCK LEGS WITH BRAISED RED CABBAGE AND CRANBERRIES
To prepare the confit, preheat the oven to 140°C, 120°C fan, gas mark 1. Put the goose fat into a large casserole dish and heat gently. Add the duck legs to the melted goose fat, along with the ...
From thesouthafrican.com
5/5 (4)
Category Lunch, Dinner
Cuisine French
Total Time 6 hrs 30 mins


GET COOKING: HOW TO MAKE HOMEMADE CONFIT OF DUCK, GHEE
When ready to confit the duck, heat the oven to 325 degrees. Shake the legs of any clinging seasonings (especially the thyme sprigs) and place each leg, fat side down, in a large oven-proof ...
From denverpost.com
Author Bill St. John


DUCK LEG CONFIT 7 OZ. - BUY AT REGALIS FOODS
Our Duck Leg Confit is a fully cooked, ready to eat, delicious duck presentation sourced from Moulard ducks in upstate New York. Slowly poached on the bone in rendered duck fat with shallots, garlic , thyme, and bay leaf, this confit is a delicious snack or main dish, stuffed into pasta or torn into duck carnitas tacos. We recommend eating either chilled or fully, evenly …
From regalisfoods.com
Availability In stock


CONFIT DUCK LEG RECIPE - BBC FOOD
Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat. Shred the meat from two of …
From bbc.co.uk
Cuisine French
Category Main Course
Servings 2


WHAT IS DUCK LEG CONFIT? – CENTER OF THE PLATE | D ...
Duck leg confit is one of those items that makes life better. It’s already fully cooked, so it’s ready to eat: seared, broiled, shredded into salads, tacos, pasta, over potatoes or other vegetables. On a pizza, or in a sandwich, duck confit is the ultimate in versatility. You can even serve it like a chicken leg; just broil it to crisp the skin. It’s a favorite weeknight fast food. And ...
From center-of-the-plate.com
Estimated Reading Time 2 mins


WHAT TO SERVE WITH DUCK CONFIT? - HOME COOKING - CHOWHOUND
Confit Sauces Duck Side Dish hangrygirl | Jan 28, 2010 12:49 PM 12 I'm making confit of duck leg this weekend, and last time I made it, it was delicious, but I served it with sauteed green beans (in butter) and mashed potatoes (made with cream) - and the whole thing ended up being a bit too heavy and rich.
From chowhound.com
User Interaction Count 12


DUCK LEG CONFIT | GOURMET-FOOD.COM
Fabrique Delice, the makers of these duck leg confits, is a traditional French charcuterie company in Hayward, California; they have been preparing time-honored classics alongside innovative new products for over 20 years. Enjoy the Duck Leg Confit cold or heated up, great for Cassoulet. Each package contains one duck leg of approximately 7 ounces.
From gourmet-food.com
5/5 (1)
Availability In stock


DUCK LEG CONFIT RECIPE | FOOD & WINE PAIRING | JORDAN WINERY
Press duck legs into mixture to coat each leg evenly. Tightly cover bowl and marinate in the refrigerator for 24 to 48 hours. Preheat oven to 200°. In a small saucepan, melt the duck fat. Remove duck legs from the refrigerator and carefully brush marinade from the legs. Arrange the legs in a single, tight layer in an earthenware casserole or ...
From jordanwinery.com
Servings 6


HOW TO CONFIT (ALMOST) ANYTHING
The confit duck legs, stored submerged in the cooking fat, can last up to six months in the refrigerator. You can also prepare other meats like turkey and pork using the same confit method ...
From msn.com


CONFIT DUCK LEGS FROZEN - CANARDS DU LAC BROME
Everyone’s favourite! Our fully cooked duck legs confit require no special preparation. Simply reheat. Ready to serve in just 15 minutes. Check out our recipes section for some off-the-beaten-path dishes. View product details. Contains 2 duck legs. Minimum Weight: 330g Average Weight: 340g $ 5,22 / 100 g for a product with an average weight of 340g
From canardsdulacbrome.com


MELT IN YOUR MOUTH DUCK CONFIT, THE SOUS-VIDE-QUE METHOD
Remove the duck legs from the plastic wrap, rinse, and pat dry. Place the duck legs and duck fat in a zipper-lock freezer bag or 1/2 gallon reusable sous vide bag. Carefully submerge the bag in the water bath until most of the air has been removed and then seal the bag. Once the bag is submerged, cook for 24 hours.
From amazingribs.com


MAIN INGREDIENT: THE SLOW ART OF CONFIT DUCK
Confit duck leg, Pak Choi with steamed vegetables. (Photo: iStock) First, mix together 2 tsp salt with the leaves of 4 thyme sprigs. Rub …
From dailymaverick.co.za


BEST CONFIT DUCK LEGS RECIPE - RECIPES - TEXASREALFOOD
Confit the Duck: Grab a sharp pairing knife or metal skewer and poke holes in the skin so the fat can render. Season them with salt and pepper, the cure in the fridge for 8 hours. Preheat your oven to 250ºF, lay the legs out into a dutch oven skin down, add the garlic, thyme, lemon, and water, close the lid, then place into the oven.
From texasrealfood.com


DUCK LEG CONFIT NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Duck Leg Confit ( Mary's). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


CONFIT DUCK LEG CASSOULET RECIPE, CALORIES & NUTRITION FACTS
4) Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat. 5) Shred the meat from two of the confit duck legs. Set the other two aside. 6) Heat a little of the ...
From checkyourfood.com


DUCK LEGS CONFIT NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Duck Legs Confit ( Plaisirs Gastronomiques). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


DUCK CONFIT RECIPES - BBC FOOD
Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...
From bbc.co.uk


DUCK LEGS CONFIT - CANARDS DU LAC BROME
Place duck legs confit in a microwave safe dish. Heat on high for 1½ to 2 minutes. Remove skin and bones, add the meat to your favourite salad and dress with raspberry vinaigrette. Oven. Preheat oven to 400 °F (200 °C). Place duck confit skin side up in a roasting pan on the middle rack of oven. Heat for 10 minutes.
From canardsdulacbrome.com


CONFIT: A PRESERVATION METHOD FOR DUCK, GOOSE AND PORK
Like many classical food preservation techniques, confit belongs to the area of the culinary arts known as garde manger. Preparing Confit . To make a classic duck confit, you'd first season duck legs with salt, brown sugar, garlic and fresh herbs such as thyme and other spices. Then, the duck is simmered in duck fat and water for a few hours. The water will slowly cook off …
From thespruceeats.com


CONFIT DUCK LEG CASSOULET RECIPE - RAYMOND BLANC OBE
The success of a confit duck leg depends on slavishly following the recipe; after all, it has been tried and tested for 400 years! By curing them in salt, you completely change the texture and flavour of the duck. The duck legs are then cooked for a long time at a low temperature in duck fat but beware - if the fat boils during the cooking process then the wonderful texture will be …
From raymondblanc.com


DUCK LEG CONFIT - FATWORKS.COM
Whether you are a "meat-and-potatoes" type or a proud food snob, you will love the simple sophistication of our Duck Leg Confit. Duck Fat Confit is great for a romantic dinner, a break from chicken and steak and of course, Confit is perfect for any Keto, Paleo, Carnivore, Whole30 and Low Carb lifestyle. The only ingredients used are Cage-Free Duck Legs, Fatworks Cage …
From fatworks.com


CONFIT DUCK LEGS RECIPES - FOOD-SAVVY.COM
Nov 23, 2020 · learn how to make duck confit, a french bistro classic, and you’ll have decadent preserved duck legs all winter long. Adjust oven rack to middle position and preheat oven to 225°f (105°c). Feb 02, 2022 · preheat your oven to 250ºf. Add a couple of tablespoons of water, a quartered lemon, half a bulb of garlic, and some thyme sprigs. Jun 19, 2020 · ingredients 2 …
From food-savvy.com


DUCK LEG CONFIT RECIPES ALL YOU NEED IS FOOD
Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
From stevehacks.com


WHAT THE HECK IS CONFIT? | ASK THE FOOD LAB
Properly confit'ed duck legs, for instance, can last several weeks in a cool room, several months in a refrigerator. Confit fruit can last for years. *Sugar syrups in low concentrations are a good medium for bacteria, while higher concentrations become increasingly more hostile. With certain foods—most meats—this storage phase is nearly as important as …
From seriouseats.com


THIS EASY CONFIT DUCK RECIPE IS THE BOMB, A FALL OFF THE ...
What to serve with confit duck legs. We served our confit duck legs with deep fried potato and parsnip fries, and slow roasted leeks that we also put in the oven alongside the duck. Beans are also a good match for confit duck, especially a French style cassoulet. Confit duck is often served with braised red cabbage and roast potatoes or polenta.
From lucandjune.com


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