| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce03 |
1 |
servings |
INGREDIENTS
|
|
=== CURING THE DUCK === |
| 5 |
lb |
Duck -; (1 whole duck) |
| 3 |
tb |
Kosher salt |
| 1 |
tb |
Freshly-ground black pepper |
|
|
=== FINISHING THE CONFIT === |
| 10 |
|
Garlic gloves |
| 4 |
|
Bay leaves |
| 4 |
|
Sprigs Fresh thyme |
|
|
Reserved fat |
| 2 |
tb |
Black peppercorns |
| 1 |
tb |
Kosher salt |
| 6 |
c |
Olive oil; to 8 cups |
INSTRUCTIONS
Butcher the duck into 8 pieces, discarding the wings and reserving
the fat. Lay the duck portions, skin side down on a platter. Sprinkle
the duck with kosher salt and black pepper. Cover the duck with
plastic wrap and refrigerate for 12 hours. Remove the duck from the
refrigerator and rinse the duck under cool water, rubbing off the
salt and pepper. Pat the duck dry with paper towels. Preheat the oven
to 200 degrees. Lay the garlic, bay leaves, thyme, and duck fat in
the bottom of an enameled cast-iron pot. Sprinkle evenly with the
peppercorns and salt. Lay the duck on top, skin side down. Add enough
olive oil to cover the duck completely. Cover the pot with foil and
bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the oil and strain, reserving the duck confit
oil. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2436 broadcast 11-15-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-16-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the human face of God”