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Confit de Canard
Confit Duck Legs
1 large unpeeled head garlic plus 4 large cloves, divided
1/4 C kosher salt
1 TBS fresh thyme, finely chopped
1 tsp. Quatre Épices (four-spice blend)
2 large shallots, finely chopped (approx. 1/4 C)
2 bay leaves, crumbled
6 fresh duck legs (5 LBS)
2 whole cloves
5 (7 oz.) containers rendered duck fat
Mince and mash four garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, Quatre Épices, shallots and the crumbled bay leaves in a large bowl. Add duck legs and toss to coat. Cover and chill in the refrigerator; allow to marinate for one or two days.
When ready to prepare, pat duck legs with paper towels to remove marinade. Trim off 1/4 inch from top of garlic head, and then stick two whole cloves into head. Melt duck fat in a large pot over low heat; add garlic head and duck legs. Cook, uncovered, over low heat until fat reaches 190-degrees F on a deep-fat thermometer (about one hour). Continue to cook duck, maintaining a temperature of 190 to 210-degrees F, or until a wooden pick slides easily into the thighs (two to three hours more). Transfer duck to a large bowl. Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl; leave cloudy liquid or meat juices in bottom of pot. Pour strained fat over duck legs to cover by one inch. Cool to room temperature for about two hours; cover and chill in the refrigerator for another eight hours. Just before serving, remove duck from fat; scrape off most of the fat. Cook covered, skin-side down, in a large non-stick skillet over low heat until skin is crisp and duck is heated through, about fifteen to twenty minutes. Suggestion: Serve cooked duck legs with sliced and fried potatoes.
Storage: Duck legs can be kept chilled in fat for up to three months.
Note: Confit de Canard is commonly used as an ingredient in Cassoulet.
*Recipe derived from Epicurious.
*Confit de Canard (Confit Duck Legs) with fried potatoes image (C) Rob Oppy (2008). Image released into the public domain by author and copyright holder.
Food Fare Culinary Collection: French Nourriture
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