• Andrew BeauChamp

Duck Confit


It has been a while since I have posted anything on my BLOG, sorry. But things are starting to get into a pattern so I can have some downtime to do things I love, creating and post recipes. I have many, many pads full of recipes I have been working on over the past year and this is one of them.


I started off with a few traditional recipes from many different sources, then kept evolving and blending them until I came up with this final recipe. Which I made a few times and tested it with friends and got the thumbs up and even requests when I ask "what would you like when you come over for dinner", this is now the most requested dish.


Duck Confit


Ingredients


Marinade

3 large shallots

1 head of garlic

1/4 cup sea salt

1 1/2 tablespoon of fresh thyme leaves

1/2 teaspoon freshly ground white pepper

1/2 teaspoon freshly ground nutmeg


Duck

6 to 8 bone-in, skin-on, duck legs and thighs

8 sprigs of fresh thyme

1/2 cup dry white vermouth


Side

(this a holdover from one of the recipes, that pairs nicely with the duck)

1 1/2 cups of golden raisins

1/2 cup white balsamic vinegar

1/4 cup brown sugar

2 teaspoons of mustard seeds

1 sprig of fresh rosemary

1 sprig of fresh thyme

pinch of red pepper flakes


Directions


The Day before serving


Marinade

Peel shallots and garlic and place in a food processor along with the other ingredients and pulse until a small chop, a mince, do not puree. Set aside


Duck

Clean and dry the duck, and score the skin with a few deep cuts, and place the duck in a deep baking dish, pour marinade on top, massage into the duck, cover, and place in the fridge overnight. I have one of those Tupperware marinade containers, so I flip the container over from time to time, as to coat the duck on each side.


Side

Place the vinegar, sugar, seeds, sprigs, and pepper flakes in a saucepan, bring to a boil, reduce to a simmer, heat for 2 minutes. Remove from heat, add the raisins, toss, cover, and set aside until cool. Pour into a jar, and place in the fridge.


The day of


Preheat the oven to 200 degrees


Line a baking sheet with parchment or foil.


Place the duck and the marinade in a large dutch oven, you want a single layer of duck on the bottom. Place the sprigs of thyme on top, pour in the vermouth, cover with tin foil, and then the lid for a tight fit and place in the oven for 2 hours.


After the 2 hours, remove from oven, flip the duck legs over, cover as before and return for another 2 hours.


Remove from oven after the next 2 hours, turn the oven up to 400 degrees.


Remove duck and place skin side up on prepared baking sheet and place in the oven, once it reaches 400 degrees, and roast until skin is crispy about 15 to 20 minutes.


Serve with raisins and another side of choice. I usually serve with Roasted Herb Potatoes.


DO NOT throw away the drippings from the dutch oven, strain into jars, and save. The fat that rises to the top is great for roasting veggies and the stock on the bottom is great for sauces and marinades for other birds like chicken.


You can also use a 1/2 cup with tonight's dinner and whip up a gravy.


Enjoy Cooking








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