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Ingredientes
- 2 x fatty ducks (or possibly 4 sets of duck thighs and drumsticks)
- 1/3 c. kosher salt - (abt 4 tspns per lb of duck, half for short preserving periods)
- 4 x shallots chopped
- 3 Tbsp. chopped parsley
- 1/2 tsp thyme leaves crumbled
- 1 x bay leaf crumbled
- 2 tsp white peppercorns crushed
- 2 quart rendered poultry and pork fat
- 1 x garlic head halved, stuck with
- 2 whl cloves
- 2 c. pork lard for storing the confit - (only if there is not sufficient duck fat)
Direcciones
- Quarter the ducks and remove the backbones. Cut and trim off as much fat as possible. Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 c. water and render the fat (simmer it over low heat for about 45 min, uncovered), strain, and reserve.
- Cut each breast into halves with the wings attached. Roll each piece of duck in the salt and place it in a large stainless glass or possibly earthen bowl. Sprinkle each piece of duck with a mix of the shallots, herbs, and spices and scatter any remaining salt over the top. Cover loosely and chill 24 hrs.
- NOTE: This may be cut down to a few hrs if it is to be eaten within a week or possibly two.
- Rinse quickly, then wipe the pcs of duck to remove all the salt, herbs, spices, and liquid.
- Heat the strained fat in a deep, wide kettle. Add in the duck, 1/2 c. of water, the halved garlic head, and sufficient rendered poultry or possibly pork fat to cover. Bring the mix to a boil. Lower heat and cook at a simmer for 1 1/2 hrs, or possibly till the duck flesh can be easily pierced with a straw. Don't let the mix boil.
- Remove the duck, drain and throw away any loose bones. Strain the warmed fat. Put about 1 c. of warmed fat into each of the bowls or possibly mason jars intended for storage of the confit and cold in order to congeal the fat.
- Arrange the duck pcs in the containers without compacting them. Strain the remaining fat, tepid but not warm, over the duck to cover. The pcs of duck must be completely submerged in the fat. Cover and refrigeratetill solid. Cover with a layer of melted lard. Cover tightly with a glass top or possibly with plastic wrap and store in a cold place such as a cool cellar or possibly the refrigerator. Leave to ripen at least 1 month. It keeps well for 6 months.
- To use the confit, set the jars or possibly bowl in a hot oven. When the fat softens, remove pcs desired. Return jar or possibly bowl to the refrigerator. Be sure all of the remaining pcs are covered with fat. The duck can be served at room temperature or possibly warmed in an oven, then sauteed to crisp the skin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2024g | |
| Calories 1540 | |
| Calories from Fat 985 | 64% |
| Total Fat 109.53g | 137% |
| Saturated Fat 27.06g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 48721mg | 2030% |
| Potassium 2243mg | 64% |
| Total Carbs 111.4g | 30% |
| Dietary Fiber 10.7g | 36% |
| Sugars 15.03g | 10% |
| Protein 38.1g | 61% |
