Duck Confit
Confit is the time-honored French tradition of cooking meat slowly in its own fat until meltingly tender. This recipe uses classic confit seasonings. Modify the spices to add your own flavor.
Ingredients
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1 (4-5 lb.) Maple Leaf Farms Whole Duck, cut into 4 pieces
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2 Tbsp. Kosher Salt
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1 tsp. Cracked Black Pepper
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4 Whole Bay Leaves
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6 Crushed Garlic Cloves
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1/2 bunch Fresh Thyme
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2 lb. Duck Fat
Directions
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1
Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.
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2
Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.
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3
Melt duck fat, pour over pieces to cover them completely.
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4
Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
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5
Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.
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6
Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
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7
Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.
