Yield: 1 servings
|1||=== curing the duck ===|
|5.00 pounds||duck -; (1 whole duck)|
|3.00 tablespoon||kosher salt|
|1.00 tablespoon||freshly-ground black pepper|
|1||=== finishing the confit ===|
|4.00||sprigs fresh thyme|
|2.00 tablespoon||black peppercorns|
|1.00 tablespoon||kosher salt|
|6.00 cup||olive oil; to 8 cups|
Butcher the duck into 8 pieces, discarding the wings and reserving the fat. Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels. Preheat the oven to 200 degrees. Lay the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add enough olive oil to cover the duck completely. Cover the pot with foil and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the oil and strain, reserving the duck confit oil. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2436 broadcast 11-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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