Duck Confit
1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
The duck fat can be strained, cooled and reused.
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Serving Size: 1 Serving (1283g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5138 | ||
Calories from Fat: 4490 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 498.9g | 665 % | |
Saturated Fat 167.6g | 838 % | |
Monounsaturated Fat 237g | ||
Polyunsanturated Fat 64.4g | ||
Cholesterol 963.7mg | 297 % | |
Sodium 800.8mg | 28 % | |
Potassium 2708.9mg | 71 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.1g | ||
Protein 146.3g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5138
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