Name: Confit De Canard
Ingredients: 2 Fatty ducks; (or 4 sets of thighs; ; and drumsticks); 1/3 c Kosher salt; (about 4 teaspoons; ; per pound of duck,; ; half for short; ; preserving periods); 4 Shallots; minced; 3 tb Parsley; minced; 1/2 ts Thyme leaves; crumbled; 1 Bay leaf; crumbled; 2 ts White peppercorns; crushed; 2 qt Rendered poultry and pork fat; 1 Garlic head; halved and stuck; ; with 2 cloves; 2 c Pork lard for storing the confit; (only if there is; ; not enough duck; ; fat)

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive18, Pdate	1	servings

INGREDIENTS

2		Fatty ducks; (or 4 sets of thighs
		; and drumsticks)
1/3	c	Kosher salt; (about 4 teaspoons
		; per pound of duck,
		; half for short
		; preserving periods)
4		Shallots; minced
3	tb	Parsley; minced
1/2	ts	Thyme leaves; crumbled
1		Bay leaf; crumbled
2	ts	White peppercorns; crushed
2	qt	Rendered poultry and pork fat
1		Garlic head; halved and stuck
		; with 2 cloves
2	c	Pork lard for storing the confit; (only if there is
		; not enough duck
		; fat)

INSTRUCTIONS

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 cup water and render the
fat (simmer it over low heat for about 45 minutes, 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
earthen bowl. Sprinkle each piece of duck with a mixture of the
shallots, herbs, and spices and scatter any remaining salt over the
top. Cover loosely and refrigerate 24 hours. NOTE: This may be cut
down to a few hours if it is to be eaten within a week or two.
Rinse quickly, then wipe the pieces of duck to remove all the salt,
herbs, spices, and liquid.
Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup of
water, the halved garlic head, and enough rendered poultry or pork
fat to cover. Bring the mixture to a boil. Lower heat and cook at a
simmer for 1 1/2 hours, or until the duck flesh can be easily pierced
with a straw. Do not let the mixture boil.
Remove the duck, drain and discard any loose bones. Strain the warmed
fat. Put about 1 cup of warmed fat into each of the bowls or mason
jars intended for storage of the confit and cool in order to congeal
the fat.
Arrange the duck pieces in the containers without compacting them.
Strain the remaining fat, tepid but not hot, over the duck to cover.
The pieces of duck must be completely submerged in the fat. Cover and
chill until solid. Cover with a layer of melted lard. Cover tightly
with a glass top or with plastic wrap and store in a cool place such
as a cold cellar or the refrigerator. Leave to ripen at least 1
month. It keeps well for 6 months.
To use the confit, set the jars or bowl in a warm oven. When the fat
softens, remove pieces desired. Return jar or bowl to the
refrigerator. Be sure all of the remaining pieces are covered with
fat. The duck can be served at room temperature or warmed in an oven,
then sauteed to crisp the skin.
Converted by MC_Buster.
Per serving: 68 Calories (kcal); trace Total Fat; (4% calories from
fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 30092mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9325
Converted by MM_Buster v2.0n.

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