duck confit

Categories
Try it
Main dish
Poultry
Yield
6 servings
MeasureIngredient
(5pound) ducks
2 teaspoons Salt
2 tablespoons Black peppercorns, cracked
6 cups Rendered duck or pork fat
12  Garlic cloves, peeled
12  Fresh thyme sprigs

TAMALES WORLD TOUR #WT1A23

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, 1½ 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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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