Duck Confit

Recipe Ingredients

2		Ducks - (abt 5 lbs ea)
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Black peppercorns - cracked
6 cups	375g / 13oz	Rendered duck or pork fat
12		Garlic cloves - peeled
12		Fresh thyme sprigs

Recipe Instructions

Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken.

Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A23 broadcast 10-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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