Duck Confit, in all its glory. I would eat this before I ate steak, lobster, or anything else. If this was my last meal I would die a happy man. Good thing I’m not dying anytime soon or else this post would be really awkward!
The three days of duck confit are over. It lasted a little longer than three days (pills made me a little weird so I couldn’t cook) but it was well worth it. It looks very simple on the plate but now you know the work behind it so the simplicity with the presentation is kind of a tongue in cheek moment for whoever is eating it that doesn’t know the process.
Ingredients:
- Duck Confit prepped from the other two days
- Pearl Onions
- Baby Carrots
- Clarified Butter
- Sugar
Procedure
- Heat up pot containing duck confit slowly in the oven at 200F
(Mmmmm sealed in fat) - Remove duck legs and clean meat from end of the bones then sear on pan fat side down
- Flip legs then place in oven at 500F for 5-7 minutes then remove and let rest
- Caramelize onions and so a vichy on the carrrots (search for the recipe on my site)
- Serve with an awesome sauce.
- Enjoy
Eric
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Oh lovely, fabulous duck… You really can use every bit of it, which is great! So much flavor. When I take the dog for a walk along the trail that runs through Duvall, there’s all these ducks in the water. They’re adorable and everything, but every time I see them, my brain goes, “Yum… duck sounds good tonight…” Don’t worry, I haven’t escalated to duck serial killer… yet.
Wow, looks very good. You need to fix me this one when I come to visit. I am going to gain so much weigh when I am down there, so I better start an exercise routine.
Wow, when you start cooking like this I can see your bright chef future all laid out before you! GREG
Um, that duck is looking ravishing! I’m never had it but I imagine it’s probably a cross between turkey and chicken!