Duck Confit (Day 1)
I’m taking the basic recipe of duck confit from the book COCO (click). It’s a recipe by Chef Willin Low from Singapore. I will be making a couple adjustments to the recipe since I am not able to run to the store right now so I’ll be sticking with what I have on hand.
The process of making duck confit will take three days to prep but has taken me much longer to get to this point. The first time I had duck confit was at Skillet Street Food (click) and I have been hooked ever since. When I first gad it I wanted to rush out and try to make this dish immediately but it does require a bit more skill than I had at the time. I might not even have the skill to pull this off now but now is a better time than later since I will be wasting away at the house for a while.
I love this because it is indulgent. I don’t recommend eating this everyday but I will probably make this into the yearly holiday food rotation. Turkey? Duck confit! Ham? Duck confit!!!!
I don’t have a sauce or starch picked out for the meal yet but I have two days to figure it out!
Ingredients (day 1)
- 2 duck legs
- 1 bay leaf
- 2 thyme sprigs
- 2 garlic cloves, crushed
- Murray River Pink Salt
- Crushed black pepper……I had to crush it and save it in a tupperware container…can’t use a peppermill with one hand
Procedure
- Rub salt and pepper evenly on the duck legs
- Place garlic, thyme, and bay leaf on top of duck leg
- Wrap with plastic wrap then place in container and leave in refrigerator overnight
More steps coming soon!
Trackbacks