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Duck Confit
Confit, a very old method for preserving poultry, is synonymous with classic French cuisine. The confit method involves salting duck, slowly cooking it in its own fat, and then storing it in fat; this makes the meat succulent and tender without leaving it greasy. Confit is often used in cassoulet. It is also enjoyed on its own as an entrée with a side salad or potatoes. If refrigerated, it will keep for up to six months.
 
Base SKU: 909
Cuisine: French
Prep Time: 45 Minutes plus Overnight Marination Time
Cooking Time: 4 Hours
Yield: 2 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

4 pound(s) Duck, quartered
1 tablespoon(s) Coarse sea salt
1 teaspoon(s) Black pepper, coarsely ground
2 Bay leaves
1 teaspoon(s) Thyme, fresh
2 teaspoon(s) Garlic, minced
1 pound(s) Duck fat, melted

Instructions:
1. Rub the duck with the salt. Place duck, skin side down, in a roasting pan. Season with black pepper, bay leaves, thyme and garlic. Cover and refrigerate overnight.
2. Roast the duck at 325°F until golden, approximately 15–20 minutes. Add enough melted fat to cover completely.
3. Cover the pan and cook in a 300°F oven until the duck is very tender, 2–3 hours.
4. Remove the duck from the fat and place in a deep, oven-proof dish. Pour enough of the cooking fat over the pieces to cover completely. Be careful not to add any of the cooking juices.
5. Cover the pan and refrigerate.
6. To serve, remove the duck from the fat, scraping off the excess fat. Roast at 350°F until the skin is crisp and the meat is hot, approximately 30 minutes.
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