Say it with me – Confee feeeee. There is no t in duck confit! Some of us learn that the hard way by embarrassing ourselves in front of duck fat sales people at the market. *ahem*
Confit is a generic term for foods that are immersed in something for flavor and preservation. Apparently (although why you would want to wait for months on end to eat your delicious meal is beyond me) whatever meat you preserve with this method will last for months. Our duck made it about 5 minutes after it came out of the oven. Delicious!
I’ve actually never had duck before this cooking adventure and to sum it up nicely as I said to D with a mouth full of duck and carrot puree
I want this in my face every single day.
I wish duck was as common a bird as chicken… It really needs to be sold in grocery stores alongside chicken drums.
It’s also super easy to cook and requires basically 10 minutes of prep time. Also you sound very fancy and food connoisseur – ey when you tell people you made duck confit. Who knew it was the easiest thing in the world? I’ve also seen many recipes for carrot confit and other vegetable confits … so I threw onions, carrots, and mushrooms in the roasting pan. DO NOT SKIP THIS STEP. These mushrooms will be the best, most amazing mushrooms of your life!
Not wanting to be wasteful, I kept all of the duck fat. WHAT OH WHAT WILL I ROAST WITH DUCK FAT NEXT?
- 2 duck legs with thighs
- 2 cups duck fat (or basically enough to cover the duck in your roasting pan)
- 1 1/2 T salt
- 2 garlic cloves, finely minced
- 1/2 an onion, diced
- 1 t thyme
- 1/2 t rosemary
- Pepper to taste
- Mix the salt, garlic, onion, thyme and rosemary and pepper all together.
- Use a dish large enough to hold all the duck pieces in a single layer. Sprinkle 1/3 of the mixture on the bottom.
- Gently lay your soon-to-be duck feast on the bed of salt (skin side up). Any stroking and whispering on your part is purely voluntary and kind of creepy.
- Dust the rest of the salt over top, cover and refrigerate for a few days.
- When you’re ready/sick of seeing this tasty duck that you are not eating, preheat the oven to 225F.
- Remove the salt from the duck (you can give it a quick rinse) and lay it in a baking dish in a tight, single layer.
- Melt the duck fat and pour all over the duck, make sure the meat is covered entirely.
- Cook for 4 hours. Careful when you take it out – it’s going to be in a steaming pile of duck fat! And don’t you DARE throw that fat out. Reuse it! Scramble eggs in it! Cook meat in it!
Bathe in it!Okay fine don’t do that last one.