When it comes to choosing new Dish of the Month (DOTM) recipes, my train of thought would always leans towards "What would I love to order at a restaurant?"
Out of the all the protein, one that I have not tried is duck so like an inquisitive greedy little fellow, I went on a hunt for duck confit.
There are a few ways to make duck confit and most of which sound incredibly time-consuming and I don't have the patience for. I came across this David Lebovitz recipe ... It was love at first sight thanks to the lack of length and fussiness, and they say, the rest is history. In fairness, it's not the most authentic of recipes. I used extra virgin olive oil, instead of duck fat - the idea of excess animal fat would put off my parents. C'mon it's David Lebovitz, need I say more?
Crisp skin, moist juicy duck... Duck confit is one of those classic French dishes that I enjoy but hardly get a chance to order. Now, it feels a lot more attainable and achievable, thanks to Mr. Lebovitz.
- 3 tablespoons salt
- 4 cloves garlic, smashed
- 1 shallot, peeled and sliced
- 6 sprigs thyme
- 1/4 tablespoon ground nutmeg
- 1/4 tablespoon allspice
- Coarsely ground black pepper
- 6 duck legs with thighs
- About 3 cups duck fat (750ml) / butter / olive oil
- Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 day to cure the duck.
- Preheat the oven to 225°F (100-110 deg cel). Melt the fat you are using in a small saucepan (if you are using olive oil, skip this step). Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan.
- Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours (mine took 2.5 hrs). Remove the confit from the oven. Cool and store the duck fat
- To brown and crisp the duck, skin side up, under a broiler 220 deg cel for about 8 minutes.