Duck Confit tips?

BrianB

BrianB

BrianB

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Going to make Duck Confit (Confit de Canard). I have got 5 jars of duck fat, 6 duck legs, thyme, salt, pepper and garlic. Going to eat it with some duck fat roast potatoes and maybe some parsnip puree.

Basically I plan to buy a glass dish or something silimar to keep the duck in but also cook it in, saw someone put kebab skewers in the bottom of the dish to allow the fat to sit under the duck to preserve it.

Think I will keep it simple, just the salt, pepper, a couple of bay leaves, garlic, thyme, let it marinate for 48 hours, wipe off the marinade, then cook it for 3-4 hours whenever it is done.

Any suggestions or things that you guys add? I saw in one youtube video a chef using a "four spice" blend which seems to be pepper nutmeg ginger and cloves, which I'm not sure are to my tastes apart from pepper.

I've only had this once, out of a can then roasted in the oven, and it was the nicest meat I've ever had the pleasure of eating. :D
 
To be honest the confit alone is enough for me, I think I'll have it with some boiled or roasted potatoes. Might also try a salad but first time I think mine might turn out a bit SALTY. :D

I have access to a slow cooker and an oven, that is pretty much it. I'm thinking I will do it at 100c in the oven, in the fat for 3-4 hours or whenever the meat has shrunk off the bone.

I've got it marinating in salt, thyme and garlic. I hadn't seen your messages I didn't think anyone would respond, though I really appreciate your reply and will certainly try the anise and orange next time as I've heard aniseed goes well with duck and it sounds delicious!

Sous vide sounds a good idea, but I just bought 1600g of duck fat which should last me a long time, it was on offer at Waitrose.

A lot of videos I see people washing the salt off in a bowl of water, I don't think I will do that as it seems a bit backwards to cure something then dip it in water.

Thank you for your reply f00b4r, the Shepherd's pie you linked look's like heaven!
 
Just realised I have one in the oven I always forget stuff. On leg wouldn't fit in the tray I have to marinate. I put a couple of teaspoons of fat some under it and some on the skin, might add some more and cook it for another hour.
 
Omg I hate turkey legs!

Ah right, it may end up extremely salty then, but it's in the oven now and I don't have any kitchen roll. Cost me £10 for 6 legs.

If it turns out horrible I'll cure for 12 hours and try the washing off salt method next time. :) I have made sure the duck is all under the oil as I don't want the skin to brown until I pan fry it. I have it at 140 and set timer for 3 hours as well, will test with a skewer to see if the meat is soft enough later. :D I reckon it will taste like seawater now but I don't mind salty food so fingers crossed.

I will use the fat a few more times unless it's salty as hell. I'm usually pretty good with seasoning things but can't really lick my duck legs to see how salty they are until cooked. :D

I guess it it's salty I can stick it all in pastry or something. Duck wellington anyone?

Thanks so much for your tips.
 
Checked on my quacks, they seemed to float so I put a plate on top for now to keep them in the oil, I will try get a better dish/pan next time around as it can fit 5 duck legs in but they are too cramped. :)
 
Mine actually turned out very nice, I tried one leg pan fried after letting it chill in the fridge. Was a bit salty, but the skin was still really enjoyable. Will marinate overnight next time. The meat came out very well, delicate, everything falling right off the bone, succulent and flavorful, really delicious!

I don't have a strainer to strain the fat so will keep it in the fridge and cook it again and strain, the fat naturally sets above the stock though so might be alright just scooping it out and using it for christmas dinner.

I don't think this batch will last me long so I've just wrapped it for now.

What dish would you guys use to cook this? Mine was a bit tight on space, not really deep or wide enough. May try in the slow cooker next time, as I could fit 8 legs in there easily and just cook it on low. :D

12 hours at 80c sounds like a recipe for some amazing meat! Is that in a pan or something else?
 
That sounds delicious. :) I don't know about adding anything to the oil, I wouldn't myself in case it burns. 150 was way too high in my oven, the oil was boiling, at 100 it had a few bubbles but would like it even lower, 100c is the lowest for mine. Slow cooker next time!

Think I'm doing a roast ham and leg of lamb for Xmas dinner. Duck fat roasties, and the rest of the usual stuff.
 
I might try your recipe when I make red cabbage! I love the stuff, must go very well with a nice confit duck leg!

I wish my oven went lower than 100c but it won't, will try to use my slow cooker! :)

I wonder if it matters if we stack our duck legs on top of eachother while cooking would mean I can use less fat?

Breaded does sound good!

I didn't have a strainer, need to get one! Instead I let the fat and jelly/stock separate in the fridge then spooned the fat into a dish, melted the fat and put my legs (the duck legs) in the fat.

Not sure what to do with the jelly/stock it look's like it would be absolutely amazing in some gravy, but not sure if it's safe to eat. I assume it is because I chilled it straight away, smells fine, no funny colour, and it has been preserved by about 4 inches of pure salted duck fat. YUMMY. XD

Merry Christmas!
 
What I really like about confit is taking not so great cuts of meat, almost inexpensive to most people, and turning them into something fantastic with such an old technique. :D

Might try with pork belly later on.

Sauteed potatoes and cabbage with my duck confit soon I hope.
 
This is lovely when you crisp it up, then pull it all off the bone with spatula and then fry it quickly, just had a plate of it, wish I had some salad to go with it and some kind of sweet dressing, would be beautiful.
 
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