Recipe of Perfect Duck Confit Dinner

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Duck Confit Dinner. Place them in a large resealable bag. Rinse them off and pat dry. Place the rest of the contents of.

Duck Confit Dinner Duck legs are an easy meat to confit. Cure (salt) the duck legs overnight, then slowly cook them in plenty of duck fat. Duck skin is particularly fatty, and you can save rendered duck fat from roasting a whole duck or pan-roasting duck breasts.

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, duck confit dinner. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Duck Confit Dinner is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Duck Confit Dinner is something which I’ve loved my entire life. They’re nice and they look wonderful.

Place them in a large resealable bag. Rinse them off and pat dry. Place the rest of the contents of.

To get started with this recipe, we must first prepare a few components. You can have duck confit dinner using 16 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Duck Confit Dinner:

  1. {Take of For the Meat.
  2. {Prepare 2 of Legs of Duck.
  3. {Get 4 Sprigs of Fresh Thyme*.
  4. {Prepare 1 Clove of Garlic.
  5. {Prepare 1/2 of of a Shallot.
  6. {Make ready of Coarse Rock Salt.
  7. {Get of Freshly Ground Black Pepper.
  8. {Take of For the Potatoes.
  9. {Prepare 3 of Whole Medium Red Skinned Potatoes.
  10. {Take 1/4 Cup of Milk.
  11. {Make ready 1 of Very Small Pinch of Nutmeg.
  12. {Get 1 Splash of Your Rendered Duck Fat.
  13. {Prepare of For the Asparagus.
  14. {Make ready 1 Bundle of Green Asparagus.
  15. {Get 1 Cup of Tap Water.
  16. {Get of Olive Oil.

Duck fat is also available from most butchers. "Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in. Place the duck legs on top of the pile of shallots, garlic, and thyme and place into a cold oven.

Steps to make Duck Confit Dinner:

  1. Remove your duck from the fridge in the morning on the day you plan to cook it. I promise, it will be okay sitting out all day. It's very important!.
  2. When the time comes to cook, score the skin on the duck in a diamond pattern with a sharp knife taking care not to puncture the meat itself. If you are uncomfortable with scoring, you can alternatively pierce the skin all over with a fork, but ensure that the entire layer of skin has holes all over it. This is where all of that delicious fat is going to render out from so be more liberal than you think you'll need to be with your stabs..
  3. Season your duck generously with salt and pepper making sure that there is an even coating on the entire surface of the legs. Be particularly generous with the pepper..
  4. Roughly chop your half shallot into large-ish pieces and slice your clove of garlic into quarters. Place into the middle of a high-sided baking tray. For your tray, it is important that it has high sides and should be small enough that the duck legs fit relatively snugly inside it as the duck will be using it's own rendered fat to cook itself..
  5. Place the sprigs of fresh thyme on top of your pile of shallots and garlic. *If you do not have fresh thyme, dry thyme can be substituted but you will have to sprinkle it onto the duck legs themselves along with the salt and pepper..
  6. Place the duck legs on top of the pile of shallots, garlic, and thyme and place into a cold oven. Only once your duck is already in, set the oven to 225 F. I know that seems low, but trust me..
  7. Allow the duck to slowly roast for about 2.5 – 3 hours, maintaining the low heat in the oven..
  8. When your duck is about 30 minutes from being done, prepare your potatoes but cutting them into into small one inch x one inch chunks leaving their skin on. Place into a pot of water and bring to boil. Allow the potatoes to boil until a fork can be inserted into them with almost no resistance..
  9. While your potatoes are boiling, prepare your asparagus by snapping off their bottom ends allowing them to break where they naturally want to when you bend the stalk. Place in a frying pan with one cup of water and cover tightly. Steam on high heat for about 10 minutes until fork tender and then remove from heat, drain, and set aside..
  10. When your potatoes are done, drain them and return to the pot. Add 1/4 cup of milk to the potatoes and mash thoroughly with a potato masher adjusting the amount of milk to how creamy or chunky you like. Season with a very small pinch of nutmeg as well as a very small amount of salt and black pepper..
  11. When the duck is 10 minutes from being done, crank the oven heat up to 400 F. It is okay if the oven doesn't quite ever reach that temperature during those 10 minutes. When the 10 minutes are up, remove the duck from the oven. The legs should now be golden brown all over..
  12. Steal about a tablespoon of the rendered duck fat from the bottom of the pan. Mix the fat into your mashed potatoes and set aside..
  13. Place your frying pan with the asparagus back on the burner at high heat and pour in a small amount of olive oil. As soon as the oil begins to sizzle, roll the asparagus around in the pan while counting slowly to 20. As soon as you reach 20, remove the pan from the heat and plate the asparagus. Season with a small amount of salt..
  14. Place your mashed potatoes on the plates in a mound and place the duck legs on top of the mashed potatoes. Serve immediately..
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I know that seems low, but trust me. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer โ€” just an occasional bubble โ€” until the. Confit is a method of cooking low and slow in liquid (usually fat or a sugar syrup) to preserve food. Magically, duck meat cooked in a bath of its own fat becomes fall-off-the-bone tender, and not.

So that is going to wrap this up with this special food duck confit dinner recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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