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Confit de Canard

Confit Duck Legs

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: French RecipesRelated Link:

Food Fare Culinary Collection: French Nourriture

 

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