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COOK TIME

2 Hours

INGREDIENTS

• 1 item Hudson Valley Duck
• 2 item Hudson Valley Duck Leg-thighs
• 1 cup Coarse Sea Salt
• 1 item sprig thyme
• 2 item bay leaves

PREPARATION

Preparation

Ingredients:

1 each Hudson Valley Duck remove the leg-thighs, but do not separate/disjoint them, so that you have:

2 each, Hudson Valley Duck Leg-thighs, trimmed of fat

1 Cup, Coarse Sea Salt

1 sprig thyme

2 each, bay leaves

 

After removing the leg-thighs rub them with the salt and allow them to macerate in the salt for 24 hours under refrigeration in a covered glass container.  I "stick" the thyme and bay leaves to the non-skinned under-sides before placing them in the salt.  Remove all fat from the remaining duck and combine it with the fat trimmed from the legs and melt it all down in a pot.  Melt the fat slowly and completely before filtering it through a chinois or fine sieve.  Store the fat in a covered container in the refrigerator until you are ready to cook the confits.

 

After 24 hours of maceration in the salt, remove the confits and rinse them under running cold water; pat them dry with paper towels.  Remove the solidified fat from the refrigerator melt it over low heat.  Place the leg-thigh confits in the fat at about 170 degrees F and cook for 2 hours.  This is a long, slow cooking process.  Use a thermometer and ensure that the thickest part of the leg-thigh reaches at least 165 Degrees F.  I use an earthenware dish and put them in the oven for the 2 hours.

Next, remove the leg-thighs and prick the flesh a few times with a fork.  Place them in a proper container and cover them with the fat (be sure to strain/sieve it again before covering the confits).  The dish will keep for a while like this under refrigeration.

To cook them, simply place the leg-thighs into a skillet, skin side down and cook over medium heat with the lid on.  After about 2 to 3 minutes, tilt the pan to discard as much fat as possible.  Flip the leg-thighs when golden brown, and remove to paper towels when done.

The confit is great with a simple salad of field greens, and I really love it with cassolet beans, pass the cracked black pepper please.  As for the remaining duck breast/wings that you did not use.... Look for my cookbook in 2010!