Wednesday, October 24, 2012

Sunday Best Duck Confit

Serves: 4
Prep Time: Slow cook the meat up to 5 hours; actual hands on time, about 15 minutes

4 duck thigh/leg pieces
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 teaspoon dried thyme
4 large shallots thinly sliced
6 large garlic cloves, peeled and thinly sliced

Season the duck with salt, pepper and thyme. Place the shallots and garlic into a slow cooker. Place the duck legs, skin side down on top of the veggies. Set the slow cooker on the low setting for 4 to 5 hours.

Transfer the duck legs and fat from the slow cooker to a sauté pan over medium high heat. Cook until the skin crisps, about 5 to 8 minutes.

Suggestion: To store the duck for later use, place the legs into an airtight container. Cover the meat with the remaining fat. Seal and refrigerate for up to one week. To serve the duck later on, cook it in the remaining fat (or you can add duck fat to the pan). If you have extra fat, it is wonderful for cooking potatoes and vegetables. Use duck comfit as a substitute for pork belly in Pork Belly and Sweet Potato Hash, or as an additional ingredient in Roasted Butternut Squash and Pear Strudel.






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