Dreamy's Delights

It's all about the food!

Duck Confit: Step 2

on August 7, 2012

Now that the duck has been salted and cured overnight (or longer) it’s time to cook it up. This is my favorite part of slow food. It’s when all the time and effort finally pays off and you have wonderful food to eat.

After removing the salted and seasoned duck meat from the refrigerator, rinse the meat and pat it dry. I put the duck parts on paper towels then rinsed and reused the pan I had it sitting in for the curing process. Once you put it back in the pan, pour over the rendered duck fat. The picture to the left shows what it looks like in the pan with the duck fat covering the meat. I did not have enough fat so I supplemented it with enough oil to cover the meat. I used heavy duty aluminum foil to seal the pan and baked it at 285F for about 3.5 hours.

The picture to the right shows the duck meat after I took it out of the pan. The meat is super tender and falling off the bone. I was originally going to make some gravy with the duck stock I made last night but ran out of energy. So instead, Jene and I just ate a couple of pieces of duck as is. It was SO yummy. The rest of the meat will be put into a container and the cooking fat will be poured over the top. The whole thing will go into the refrigerator and will keep for up to a month.

Once you’ve made the confit, you can keep it stored for future use and just pull out what you need for a particular meal. Shred the meat off the bone and use it to top a pizza… toss it in a salad… fry the meat and cover with gravy… there are many things you can use the confit for. Be creative and have fun 🙂

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