Duck Confit with Reduced Red Wine Sauce
French Style Duck Confit de Canard with Reduced Red Wine Recipe. Confit (French) pronounced as “con-fee” is slow cooking method in French culinary. Confit contains various kinds of food that submerged in oil and then heated for a long period. Confit is one of the oldest ancient meat preserving method. The confit then sealed and stored in a cool place last and last for several months. Duck Confit (confit de canard) and goose confit (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.
Crispy duck confit !
Making french style duck confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)
French Style Duck Confit Recipe:
Ingredient :
French Duck Confit Recipe:
- 4 duck legs
- 4-6 cups duck fat ( I use coconut oil)
- 1/4 cup salt
- 4 bay leaves broken
- 2 tsp dried thyme leaves
- 1 tsp dried rosemarry eaves
- 1 tsp freshly ground pepper
- 1/4 tsp freshly grated nutmeg
- 1o garlic cloves, roughy chopped
Reduced Wine Sauce Recipe:
- 1/2 tsp olive oil
- 3 cloves shallots, finely chopped
- 1/2 cup red wine
- 1/2 cup chicken stock
- 1 tsp butter
- , salt to taste
INSTRUCTION:
How to make duck confit :
- Pat dry the duck leg and breast, rub all ingredient except t the oil, refrigerate for about 24 hours
- Discard any liquid that derived from the duck meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
- Rub the duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
- Put the duck on the heavy bottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
- Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
- Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
- Just before serving, fry or simply roasted the duck confit until crisp up.
- Serve with reduced wine sauce
How to make reduced wine sauce:
- Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
- Pour the red wine and the stock and reduce until quartered
- Add the butter
- Strain the wine sauce through fine metal sieve
- Heat up again in the sauce pan and keep warm until served
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