What’s NOT TO LOVE about duck confit? Here is an EASY recipe to make this delicacy at home. Honestly, the hardest thing about this recipe is the time it takes to marinate and then cook. Just plan accordingly and I promise, you won’t be disappointed!
Ingredients
4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
1 tablespoon plus ⅛ teaspoon kosher salt
½ teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1½ teaspoon black peppercorns
½ teaspoon table salt
4 cups olive oil
1 lb shitake mushrooms, sliced
3 shallots, thinly sliced
6 garlic cloved, diced
5 sliced of pancetta, diced thin
1 bag of spinach
Chicken Broth
Duck Fat
Instructions
For the Duck Confit (Prep day ahead)
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining ⅛ teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
To Make the Sauce:
Heat 3 T of the duck fat in a skillet on stovetop. Add shallot and cook until caramelized. Add pancetta, cook for 3-4 min and add garlic, cook 1 min. Add 3 T more duck fat and add mushrooms. Cook until softened and add ½ cup chicken broth. Toss in Spinach and wilt. Add ½ cup chicken and 3 T more duck fat. Salt and pepper to taste. Note - Depending on what you are making this for, may want to add more liquid, chicken broth or duck fat, your choice!
Recipe by Eatentions at https://www.eatentions.com/duck-confit-2/