Originally a method for preserving duck meat at a time when refrigeration did not exist, duck confit has become an elegant delicacy in its own right. Although the recipe is time-consuming, duck confit is so versatile that the effort is worthwhile. The duck, cooked and preserved in its own fat, is tender and flavorful. Eat duck confit on its own or use it as part of another recipe.
Instructions
Prepare the Duck
1. Put one tablespoon of salt in the plastic container. Sprinkle half of the garlic, shallot and thyme in the container.
2. Place the duck in the container with its skin side facing up. Make sure the duck pieces fit in one layer.
3. Sprinkle the duck with the rest of the salt, garlic, shallot, thyme and some pepper.
4. Cover the plastic container and refrigerate for 1 to 2 days.
Cook the Duck
5. Preheat the oven to 225°F.
6. Put the duck fat in the small saucepan, and warm it on the stove over low heat until the fat melts.
7. Remove the duck from the plastic container, brushing off the spices and salt.
8. Put the duck in the baking dish, once again making sure it's in one layer.
9. Pour the melted fat over the duck pieces so that it covers them completely.
10. Cook in the oven on low heat until the duck meat pulls easily from the bone. The fat should simmer slowly, bubbling very lightly, throughout the cooking process. This should take about two to three hours.
Tags: duck confit, plastic container, duck meat, duck pieces, garlic shallot, garlic shallot thyme, heat until