Welcome to “How To” on Eating In Bed! It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!
Before I tell you how to confit, I’m sure you’d like to know what it is! To confit generally means to slowly poach a piece of meat in its own fat after the meat has been cured. Duck confit is the most popular form of confit because duck fat is simply considered the most delicious of fats. Confit was originally started as a cooking form to preserve meats through lean times, but it’s also incredibly flavorful and savory! The meat would be completely salt cured to stop micro-organisms from getting into the meat, then it would be slowly poached in fat and stored completely covered with the fat to reduce the ability of airborne toxins to touch the meat. It also happens to be an insanely flavorful cooking process and is important to making dishes like cassoulet, rillettes, and pate. Many consider it a dying art in the age of refrigeration, but I just think it’s delicious. The importance of salt curing has become less prevalent, and has actually allowed the meats to retain more of their original flavors. So now you know what it is, let’s jump into how it’s made!
HOW TO MAKE DUCK CONFIT
- 1/3 – 1/2 Cup Kosher Salt
- 1/4 – Cup Freshly Ground Black Pepper
- 1/3 – Cup Fresh Thyme
- 4-5 Cloves of Garlic – Finely Minced
- 2 Whole Ducks Broken down into:
- 4 Duck Legs
- 4 Duck Thighs
- 4 Duck Wings
- Keep the Breasts and cook them for your dinner while you Confit!
- 4 Cups of Rendered Duck Fat (You can purchase it by clicking the link)
- Lay out your duck legs, thighs, and wings on a baking sheet
- Cover them in salt
- Combine the Thyme and Garlic in a food processor until they’re blended fine
- Mix them with the black pepper
- Rub the mixture all over the duck pieces
- Do another sprinkle of salt on top of that and place in the refrigerator
- Chill for 8-12 hours, no longer though
- Wash the legs, thighs, and wings of the seasonings
- Pat dry
- Preheat oven to 220
- Allow duck to come up to room temperature
- Heat duck fat in a sauce pan
- Place duck in a high sided broiling pan
- Cover with melted duck fat
- Place in oven
- Cook for 2 1/2 – 3 hours until meat falls off the bone
- Remove from oven
- At this point put the duck and fat in a resealable container, chill, and store for up to 6 weeks!
For Thanksgiving I did confited turkey legs and thighs in a mixture of duck fat, bacon fat, and oil. They turned out incredibly! Cafe Livre in Culver City do some amazing things with confited duck meat, including their phenomenal duck rillettes in their Quack Charcuterie Plate! I hope this article has inspired you to try a cooking method that’s dying off the beaten path, and incorporate in the food you share with your family and friends.
Did you find this How To helpful? Is there something you want to know “How To” make? Be sure to leave your questions, and ideas below!