Duck Confit

Duck Confit

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Credit: Alain De Coster, lead chef instructor, International Culinary Center, New York
Sizzle, Fall 2014


4 plump duck legs from fabricated duck
4 oz. coarse kosher salt
Pinch of curing salt (pink)
2 garlic cloves, minced
2 oz. butcher cracked black pepper
2 oz. sugar
1 t. thyme leaves
1 T. juniper berries, crushed
2 qts. duck fat


1. Fabricate duck, reserving skin from breast and trimmings for later use.
2. Trim excess fat from duck legs; reserve fat for cooking.
3. Combine kosher salt, curing salt, garlic cloves, black pepper, sugar, thyme leaves and juniper berries in mixing bowl. Rub legs evenly with mixture.
4. In a small tray, place legs about 1 inch apart. Cover with remaining cure mixture. Wrap in plastic film. Cover tray with another tray; place small weight on top. Refrigerate for 24 hours.
5. Remove legs from cure. Rinse under cold water, removing as much cure as possible from legs. Pat dry with paper towels.
6. Melt duck fat in sautoir over low heat. Add duck legs; cover completely with fat.
7. Cook until fork tender, making sure fat never exceeds 190ºF degrees.
8. Remove cooked legs from fat; pat dry; reserve at room temperature for a moment.
9. Add a bit of duck fat to frying pan; sear legs on all sides until golden brown. Reserve for service.


8 servings


Main Dish, Poultry, Sizzle

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