Duck Confit

Ingredients for 0

• Duck

• Salt

• Garlic powder

• Thyme or rosemary optional

Directions

• Step 1

  Take apart the duck into breasts and legs and thighs. Keep leg and thigh attached.

• Step 2

  Add salt and garlic powder to duck. Add thyme or rosemary optional.

• Step 3

  Place in vacuum bag and then into bath.

• Step 4

  Place in preheated bath at 155/36. After 36 hr cook, remove from bath and take to room temp. About 1-2 hrs.

• Step 5

• Step 6

  Place duck on a baking sheet lined with plastic wrap.

• Step 7

  Inspect the skin and gently move the skin to cover the meat.

• Step 8

  Pinch off any exposed tendons.

• Step 9

  Turn over the duck to inspect the flesh side. Remove any large pieces of fat.

• Step 10

  Gently press on the leg to flatten it out. This will likely expose the bone. You may debone the thigh by gently twisting it.

• Step 11

  If deboning and any meat comes off with the bone, tuck it back into the thigh.

• Step 12

  Remove any blood vessels.

• Step 13

  Cover the legs with plastic wrap and put in the refrigerator over night. The gelatin will firm up keeping the thigh flat.

• Step 14

  To reheat and crisp the skin, set a nonstick pan or well seasoned cast iron over medium heat.

• Step 15

  When pan is hot, place duck skin side down and cover. Cool just until the top of the legs are warm. About 3 minutes.

• Step 16

  Continue to cook uncovered until the skin is completely crisp, about 3 more minutes.

• Step 17

  Cool the flesh side for about 30 seconds.

• Step 18

  Remove from the pan and let rest for 5 minutes.

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