Duck Confit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
TAMALES WORLD TOUR #WT1A23
2: , (5pound) ducks
2 tsp: Salt,
2 tbsp: Black peppercorns, cracked
6 cup: Rendered duck or pork fat,
12: Garlic cloves, peeled
12: Fresh thyme sprigs,
Directions:
Remove ducks legs and breasts, saving remaining bones and wings for
brown duck stock. Leaving bones and skin attached, chop breasts into
halves. With a cleaver, remove tips of drumsticks to use in stock.
Sprinkle all over with salt and pepper, and set aside at room
temperature 45 minutes. Then place duck pieces in a Dutch oven with
rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2
to 2 hours. To test for doneness, pierce with a sharp fork. It should
just fall off fork when shaken.
Transfer duck pieces to a medium baking dish and add the fat. Let
cool to room temperature, cover with plastic wrap, and refrigerate at
least 24 hours or as long as 4 weeks. Before serving, lift duck
pieces out of fat. Remove and discard skin and any excess fat by
warming slightly on a rack in the oven. Serve duck hot or cold.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
brown duck stock. Leaving bones and skin attached, chop breasts into
halves. With a cleaver, remove tips of drumsticks to use in stock.
Sprinkle all over with salt and pepper, and set aside at room
temperature 45 minutes. Then place duck pieces in a Dutch oven with
rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2
to 2 hours. To test for doneness, pierce with a sharp fork. It should
just fall off fork when shaken.
Transfer duck pieces to a medium baking dish and add the fat. Let
cool to room temperature, cover with plastic wrap, and refrigerate at
least 24 hours or as long as 4 weeks. Before serving, lift duck
pieces out of fat. Remove and discard skin and any excess fat by
warming slightly on a rack in the oven. Serve duck hot or cold.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp