Duck Confit

1. 1

   Take all skin and fat from the duck, place in a large deep skillet over low to medium heat to render fat. From 1 medium duck you will get approx. 4 cups of fat. Place fat in a heat proof container and refridgerate.

2. 2

   Remove duck legs and wings from the body. Remove breast meat from the carcus. Making 2 wings, 2 legs and two boneless breasts.

3. 3

   Marinade:

4. 4

   Combine juniper, coriander, cloves, pepper and cardamon in a spice mill, grind finely.

5. 5

   Combine ginger, garlic, thyme, rosemary, brandy, honey and jalapeno in a large non-reactive bowl. Stir in spices and mix.

6. 6

   Place duck pieces and marinade in a large ziplock bag or other vessel. Marinade a minimum of 12 hours, maximum 24 hours.

7. 7

   Remove duck pieces from the marinade and wipe off excess marinade with a paper towel.

8. 8

   Heat oven to 275F. Melt duck fat in a deep pan which will hold all the duck pieces. The pan is better if it is deep rather than wide.

9. 9

   (see note below)

10. 10

    Submerge the duck pieces in the fat. If the fat does not cover the pieces, melt enough lard or shortening in order to cover meat.

11. 11

    Roast for 3 hours or until very tender and the leg meat falls off the bone.

12. 12

    Remove from the oven. Cool in the fat as is. Over and refridgerate. Meat will keep indefinitely. To use, remove meat from the fat, heat in the oven or on top of the stove. Shred to use in salads. Use whole as a entree.

13. 13

    Legs and wings can be confit only and the breast meat can be used as a magret buy putting in a skillet with a little of the duck fat and sauteing until rare - medium rare.

* Per serving · 4 servings · Values may vary.