Duck Confit with Crispy Skin and Reduced Wine Sauce

duck confit de canard recipe crispy duck leg france recipe

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.

duck confit recipe crispy duck leg confit

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 confit duck recipe confit canard crispy skin duckFrench 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 goose 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 boottom 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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Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears ala Dentist Chef

pan fried foie gras recipe goose liver wine poached pears

Recipe Pan Fried Foie Grasswith Balsamic Vinegar Glazed and Wine Poached Pears

Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poach Pears. First of all, there’s no harmed goose on this recipe, even t’s  actually still dead but luckily not suffering from massive gavaging. No cruelty forced feeding during the process of the humanely foie gras, well this is not literary the real foie gras, but taste better than chicken liver. Foie gras its a fattened goose liver by gavaging and force feeding for about 8 times calories  than what goose needed daily. The fat is stored in the liver and that’s make the liver getting bigger and bigger to 1 kg, compares to the healthy goose liver that  weighted about 100-150 grams. Dispite the buttery flavour of the foie gras, didn’t you realise that foie gras that you choking up in your mouth  is a hepatic steatosis, a chronic liver metabolism disease condition.

foie gras recipe pan fried humanely goose liver recipe faux foie gras

Recipe Pan Fried Foie Grass Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears

Ethical foie gras or naturally and humanely foie gras become a trend right now. To make a natural fattened goose liver, i feed the goose with stewed corn and rice mixture. The others secret ingredient is vegetable oil and finely chopped lard, but i choose vegetable oil. This natural feeding goose need about 6- 12 weeks fattenned process. Since i  can’t wait for that long so i just keep the goose 4 weeks due to a complain from my neighbor for its  noisy and loud quake sounds. The  first sight of fattened goose liver is the amount of fat that covering the gizzard when i make my incision in the belly.After the good visual inspection, i extracted the liver and the innard carefully. Gosh, the liver is weighted 240 gr, a good size of humanly foie gras, even the  size is far away from the real foie gras from forced feeding. The other objective is the pale red colored liver is the sigh of fattenned goose liver. This is a natural instinc of water bird to save as many fat as possible before miggrating.

goose fat cover liver foie gras

Good sign of fatty goose liver: tons of belly fat!

goose liver recipe foie gras

Poor goose, but once had a happy lifes without forced gavage feeding

When i first pan fried the small left lobus of goose liver, i find it had too gamey aromas for my licking.  My first though is glazing the goose liver with good aged balsamic vinegar to get rid the gamey flavor and aromas. To make the balsamic vinegar even better penetrates, i make a cross wise scored in the surface.  Mine is a lil bit overcooked but the taste is still okey, lucky to served it with wine poached pear. The simple pickled green peppercorn mayonaise  is great accompanion for the pan fried liver too.

pan fried goose liver recipe foie gras with wine sauce balsamic vinegar

Foie Grass Pan Seared with Wine Sauce, Balsamic Vinegar and WIne Poched Pears

Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears Recipe:

Ingredient:

pan seared goose liver recipe

Humanely Foie Grass (Goose Liver)

Pan Fried Goose Liver with Balsamic Vinegar Glazed Recipe :

  • 200 gr goose liver, trimmed, scored
  • 1 tsp olive oil
  • 1 tbsp aged balsamic vinegar
  • salt and peper to taste

Red Wine Poached Pears Recipe :

  • 1 pear, peeled, cored
  • 1 cup red wine
  • 1 star anise
  • 1/2 tbsp granulated sugar
  • a pinch of salt

Instruction:

How to make pan goose liver (natural feeding foie gras) :

  • Pat dry the goose liver, seasoned with salt and pepper.
  • Drizzle and applied the balsamic vinegar all over the goose liver.
  • Refrigerate 30 minutes
  • Heat up the olive oil in stailess still pan until sizzling hot.
  • Seared and pan fried the goose liver in both side until done (mine takes about 2 minutes each side)
  • Wrap with alumunium foil and lei it rest and keep it warm

How to Make Red Wine  Poached Pears :

  • Dissolve the sugar in the wine and season with salt then pour the mixture in the heavy bottom sauce pan
  • Bring the red wine mixture to boil
  • Add the pear, simmer for about 30 minutes,
  • Drained the pear, continue simmer the wine mixture until thick consistency

Plating:

  • Put the wine poached pear in the plate then staging with radish root sprout
  • Put the pan fried goose liver above it then carefully spoon the reduce red wine
  • Put the crispy mushrooms tempura, *pickled green peppercorn mayonaise and smoked chilli powder
  • Arrange the fresh micro greens

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Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit

goose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

Confit (French, pronounced [kɔ̃fi] or in English “con-fee”) means a method of French culinary cooking for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.

Confit of goose (confit d’oie) and duck confit (confit de canard) are usually prepared from the legs 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. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Confit preparations originated as a means of preserving meats without refrigeration.

resep daging angsa resep duck confit resep masakan perancis

Goose Confit Recipe with Tomato Confit and Mashed Sweet Potato

To prepare a confit, 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.

goose confit recipe french cuisine how to make confit goose

The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.

Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches.

how to make crispy skin confit tender meat fall off the bone tips

Crispy goose skin and tender meat , that’s confit all about !

crispy tender confit recipe how make fall off bone confit

Crispy Confit Skin with Melted and Tender Meat

Heavently packed : crispy n savory confit+ sweet n sour tomato confit + creamy n smooth mashed sweet potato !

A classic recipe is to fry or grill the legs in a bit of the fat or simply roasting then in the oven until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.

dading angsa goose carcass goose meat

Goose Meat, Daging Angsa

how to cut goose swan to make confit

tips making confit : Make a Circle Cut to Make a Dramatic Shaped Goose Leg Confit!

Ingredient :

French Goose Confit Recipe:

  • 1 large goose, cut into 4 section
  • 4-6 cups Goose 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

Mashed Purple Sweet Potato Recipe:

  • 1 large roasted sweet potato, keep it warm in a rice warmer
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper to taste

Tomato and mushrooms Confit Recipe :

  • 1/2 cup ripe cherry tomato
  • 1/2 cup Shimeji mushroom, discard the root
  • 1 cup oil( from confit d’oie)
  • salt n pepper to taste

Garnish :

  • sliced star fruit
  • edible micro greens
  • meat floss
  • shaved cucumber

INSTRUCTION:

How to make goose confit :

  • Pat dry the goose leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours

confit d'oie recipe step by step making confit

  • Discard any liquid that derived from the goose 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

crispy goose confit recipe how to make crispy confit recipe

  • Rub the goose with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the goose  on the heavy boottom crock pot and pour the coconut oil until the goose is totally submerge about 1 inch.

crispy confit recipe geese confit goose recipe

  • 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 confit until crisp up.

How to make mashed sweet potato:

  • Combine all ingredient in aglass bowl, mashed into snooth paste
  • Keep it warm untill serve

How to make Tomato and Shimeji Mushrooms Confit :

  • Season the tomato and mushroom with salt and pepper.
  • Put the tomato and the mushrooms  on the heavy bottom crock pot and pour the oil from making confit until  totally submerge about 1 inch.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 1 hour
  • Drain well, keep warm until serve

goose leg confit recipe crispy skin tender fall off bone meat

the rest off the confit goodness…..

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