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Duck Confit

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CATEGORY CUISINE TAG YIELD
Emlive03 1 servings

INGREDIENTS

4 Duck leg portions with thighs attached; excess fat trimmed
And reserved -; (abt 2 lbs)
1 tb Kosher salt; plus
1/8 ts Kosher salt
1/2 ts Freshly-ground black pepper
10 Garlic cloves
4 Bay leaves
4 Fresh thyme sprigs
1 1/2 ts Black peppercorns
1/2 ts Table salt
4 c Olive oil

INSTRUCTIONS

Lay the leg portions on a platter, skin-side down. Sprinkle with 1
tablespoon of the kosher salt and black pepper. Place the garlic cloves,
bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the
remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from
the ducks in the bottom of a glass or plastic container. Top with the
sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher
salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees.
Remove the duck from the refrigerator. Remove the garlic, bay leaves,
thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing
off some of the salt and pepper. Pat dry with paper towels. Put the
reserved 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 the olive oil. Cover and bake for 12
to 14 hours, or until the meat pulls away from the bone. Remove the duck
from the fat. Strain the fat and reserve. Pick the meat from the bones and
place it in a stoneware container. Cover the meat with some of the strained
fat, making a 1/4-inch layer. The duck confit can be stored in the
refrigerator for up to one month. The excess oil can be stored in an
airtight container in the refrigerator and used like butter for cooking.
The tinge of duck taste in the oil is wonderful and I use the oil to roast
potatoes, cook green beans, and panfry veal.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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