Quick Duck Confit

Name: Quick Duck Confit
Yield: Makes 2 whole ducks (16 pieces); 2 pounds (900 g) or 4½ cups (1.25 l) torn meat
Cuisine: French
Ingredients: Two 5- pound (2.25- kg) ducks, excess fat removed, including skin and fat from back, fat and skin cut into ½-inch (1-cm) pieces and duck cut into 8 servings (backs, necks, wing tips, and gizzards reserved for stock); 2 teaspoons crushed black pepper; 1 medium shallot, finely chopped; 1 medium clove garlic, smashed, peeled, and coarsely chopped; 2 tablespoons kosher salt; 2 whole cloves; 1 head garlic, cut in half crosswise; 1 bay leaf, crumbled; 2 tablespoons coarsely chopped parsley

Preparation info

Makes 2 whole ducks (
16 pieces
torn meat

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

When making confit, keep out the breasts for eating fresh. Confit, rewarmed, is good in salad.

Ingredients

Two 5- pound (2.25- kg) ducks, excess fat removed, including skin and fat from back, fat and skin cut into ½-inch (1-cm) pieces and duck

Europe
France
Side dish
Dinner
Gluten-free
Spicy
Mediterranean

Method

Place the cut-up fat in a medium saucepan with 3 tablespoons water. Cook over low heat for about 1 hour, or until all the fat is rendered and the pieces of skin are golden brown, crisp, and floating on top of the fat.

While the fat is cooking, rub the duck pieces on all sides with the salt,