Duck, Duck, Duck, Goose!

29 Sep

Sometime I feel like cooking something a little different than what I am accustomed to making. I realize that when this happens, I usually end up cooking things that will require a little more time and energy than I am used to. Today’s recipe is a perfect example, but it is well worth the energy and time.

Duck Confit, a very delicious idea, takes approximately 3 days if it is done correctly.  But sometimes that’s ok. First you would have to find duck, because I am sure that it will be pretty hard to find in your local supermarket.  This may actually take a trip to the local butcher, which may be kind of fun. (By the way, I love grocery shopping…Butcher included. :-))

But if you are having guests over, and you have a couple of days to plan, this would be a great way to impress them.

Let’s get started!

Duck Confit

Duck                                       4lb (cut into 4 pieces)

Kosher salt                              2 Tbsp

Black Pepper (cracked)         1 tsp

Bay Leaves                             4

Fresh Thyme                          6 sprigs

Garlic cloves, crushed            6

Duck or goose fat, melted      2lb

1)    Rub the duck with the salt. Place skin side down in a roasting pan just large enough to hold the pieces in one layer; season with the black pepper, crumbled bay leaves, thyme and garlic. Cover and refrigerate overnight.

2)    Bake the duck at 325°F until brown, approximately 15-20 minutes. Add enough melted duck or goose fat to cover the pieces completely.

3)    Cover the pan and cook in a 300°F oven until the duck is very tender, approximately 2 hours.

4)    Remove the duck from the fat and place in a deep baking pan. Ladle enough of the cooking fat over the pieces to cover them completely. Be careful not to add any of the cooking juices.

5)    Cover the pan and refrigerate for 2 days and allow the flavors to mellow.

6)    To serve, remove the duck from the fat and scrape off the excess fat. Bake at 350°F until the skin is crisp and the meat is hot, approximately 30 minutes.

Yield: 4 Servings

To complete your meal you can pair this wonderful poultry with Spinach stuffed Zucchini. To find that recipe, you can click here “Dressing Up Your Greens“.

Mmm take a bite out of that! 

3 Responses to “Duck, Duck, Duck, Goose!”

  1. The Subjectivist September 29, 2011 at 2:24 am #

    Oh yum! That looks gorgeous!

    • Hershey September 29, 2011 at 2:34 am #

      It does look good, now I have to build up the patience to make it. LOL

  2. Kimberley September 30, 2011 at 10:42 am #

    Hun, it looks great and would you imagine i just learnt this in my class on Tuesday. I love it, the duck was so tender, hmmmmm

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