Duck Confit

Name: Duck Confit
Total time: 240 min
Cuisine: Europe
Ingredients: 1 (4-5 lb.) Maple Leaf Farms Whole Duck, cut into 4 pieces; 2 Tbsp. Kosher Salt; 1 tsp. Cracked Black Pepper; 4 Whole Bay Leaves; 6 Crushed Garlic Cloves; 1/2 bunch Fresh Thyme; 2 lb. Duck Fat

Confit is the time-honored French tradition of cooking meat slowly in its own fat until meltingly tender. This recipe uses classic confit seasonings. Modify the spices to add your own flavor.

Ingredients

1 (4-5 lb.) Maple Leaf Farms Whole Duck, cut into 4 pieces
2 Tbsp. Kosher Salt
1 tsp. Cracked Black Pepper
4 Whole Bay Leaves
6 Crushed Garlic Cloves
1/2 bunch Fresh Thyme
2 lb. Duck Fat

Directions

1
Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.
2
Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.
3
Melt duck fat, pour over pieces to cover them completely.
4
Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
5
Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.
6
Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
7
Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.