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 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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Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

duck prosciutto homemade recipe dry cured duck breast

Homemade Duck Prosciutto Recipe

Prosciutto is known world wide as Italian dry-cured ham. Etymology of prosciutto derived from Latin word pro or before and  exsuctus or drained out the moistures. Prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more. Italian ham prosciutto in Indonesian is kinda damn pricey, it cost me about 10 USD for only 100 grams, fivefold than regular ham.

duck breast prosciutto recipe homemade prosciutto

Recipe Duck Breast Prosciutto

Duck prostiutto is popular among the hunters because it can be made of lean cut of dark meat poultry like duck, goose or even pigeon instead of regular pig or wild boar ham. But actually the prosciutto mostly made of gamey bird breast. Properly dry cured method of prosciutto can save the good amount of hunting harvest. Than tey can enjoyed  for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

homemade prosciutto duck breast recipe

Duck Presciutto: look at that georgeos ruby red cured meat!

To make duck breast prosciutto, you must have the duck breast first. Make sure you deboned the duck breast properly and cleaned it from any silver skin or it won’t be well cured. The duck breast then cleaned, salted and cured with good seasoning for about 2-3 days, depend on your duck breast size. During this time the duck breast is gently pressed to drain all the blood that remains  in the meat.  After the curing process, the duck breast is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment. The  humidity and temperature of the inviroment is the key success of making a good quality of duck prosciutto. The best enviroment for making cured meat is cold climate with low humidity. The duck prosciutto  is then left until dry and loosen  30 percent of it’s weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

Duck prosciutto recipe homemade prosciutto hoe to cured duck breast

Ingredient:

Homemade duck prosciutto recipe:

  • 1 duck breast (you can use goose or pigeon too)
  • 1/2 tbsp seasalt
  • 1/2 tbsp freshly grounded black peppercorn
  • a pinch of rosemarry
  • 1/4 tsp juniper berry, coarsly grounder
  • a pinch of mix italian herbs
  • a pinch of salt peter/ pottasium nitride (you can either use pink salt)

Instruction :

How to make homemade duck prosciutto:

  • Clean and pat dry the fresh deboned duck breast
fresh duck breast cured duck prosciutto

Fresh duck breast: ready to cure

  • Mix all ingredient and rub it evenly, put it in a tupperware container
  • Let it cured for about 2-3 days, flip twice a day and discard any liquid that dripped off.
goose breast marinade recipe

Curing the duck breast: look at the liquid that dipped off from the flesh!

  • Gently press the cured duck breast  and discard the liquid before you flip it over
  • When the curing process is done, your duck breast should be slightly flatened and firm to touch
cured duck breast prosciutto duck recipe step

Cured duck breast, ready to hung dry

  • Washed it gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Rolled with a gently  press to remove any air in the duck breast, tide it thightly with butcher  twines*optional
hang  homemade prosciutto step by step

Roll the duck breast just like you’ve made pancetta!

  • Rub it with a little of seasalt*optional
  • Wrap it with clean cheesecloth
  • Measure and note the weight of your cured duck breast
  • Hang it in your refrigerator (make sure you set it in dry mode)
refrigerator prosciutto fridge homemade cured prosciutto

Presciutto: hang to dry cured

  • Let it dry- cured for about 2 weeks up to 2 months
  • Make sure you watch the weight loss
  • Your duck presciutto is ready when it losen 30 percents of it’s weight.
  • You can either serve it raw on salad or cook it in your pasta, your choise…..

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