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Recipe : *** Preserved Duck - Confit De Canard

Preserved Duck - Confit De Canard
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    3 h 40
  • Difficulty
    Very easy
  • Pause
    192 h
  • Ready in
    196 h 15
  • Price
    Friendly budget
  • Rate:
             
 
In America, the duck most often eaten is the long island (or white pekin), which is mild in flavor and inexpensive, but not very highly regarded by French chefs. For confit, they (and we) prefer the fatty moulard, a cross between pekin hen and muscovy drake bred for fois gras, often available from specialty butchers.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
duck, duck, hen, inexpensive, duck confit, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 tablespoons coarse sea salt
  • 3.6 kg moulard duck

  • Recipe preparation steps

  • 1
    Preheat oven to 177°C.
  • 2
    Remove skin and all fat from duck and set duck aside.
  • 3
    Cut skin and fat into 1 and half ins x 4 ins strips.
  • 4
    Put in a baking pan and bake until skin is golden and crisp, about 3 and half hours.
  • 5
    Drain skin on paper towels and use to garnish salads.
  • 6
    Strain fat through fine sieve.
  • 7
    (Rendered fat can be stored in the freezer for up to 6 months.) Meanwhile, cut duck into 2 legs with thighs attached, 2 wings with tips removed, and 2 breasts.
  • 8
    Put duck pieces in a nonreactive pan and sprinkle salt on all sides of the bird.
  • 9
    Cover with plastic wrap and refrigerate overnight.The next day, brush away as much salt as possible with a paper towel (some will have dissolved).
  • 10
    Melt rendered duck fat in a tall heavy pot over low heat.
  • 11
    When fat reaches 95°C on a kitchen thermometer, barely simmering, add duck and simmer, completely transfer duck and fat to a container, and cover.
  • 12
    Make sure that the duck is completely submerged in the fat.
  • 13
    Refrigerate; the flavor will improve for a week.
  • 14
    Confit will keep for at least a month.
  • Ready !