Duck Confit

Serious eats and Helen Rennie

Author

Glen Brasseur

Take apart the duck into breasts and legs and thighs. Keep leg and thigh attached.
Add salt and garlic powder to duck. Add thyme or rosemary optional.
Place in vacuum bag and then into bath.
Place in preheated bath at 155/36. After 36 hr cook, remove from bath and take to room temp. About 1-2 hrs.
Place duck on a baking sheet lined with plastic wrap.
Inspect the skin and gently move the skin to cover the meat.
Pinch off any exposed tendons.
Turn over the duck to inspect the flesh side. Remove any large pieces of fat.
Gently press on the leg to flatten it out. This will likely expose the bone. You may debone the thigh by gently twisting it.
If deboning and any meat comes off with the bone, tuck it back into the thigh.
Remove any blood vessels.
Cover the legs with plastic wrap and put in the refrigerator over night. The gelatin will firm up keeping the thigh flat.
To reheat and crisp the skin, set a nonstick pan or well seasoned cast iron over medium heat.
When pan is hot, place duck skin side down and cover. Cool just until the top of the legs are warm. About 3 minutes.
Continue to cook uncovered until the skin is completely crisp, about 3 more minutes.
Cool the flesh side for about 30 seconds.
Remove from the pan and let rest for 5 minutes.