Duck Confit Doesn't Skim on the Fat but It's So Worth It For the Flavor
French restaurant, Couqley, shares their Duck Confit recipe from Chef Alexis Couquelet.
- ¼ cup kosher salt
1 tablespoons sugar
2 large duck legs
½ teaspoon black peppercorns
10 sprigs fresh thyme
2 cups rendered duck fat or lard
- FOR ACCOMPANIMENTS:
- 2 Duck Confit – prepared legs above
50g, oyster mushrooms sliced
50g, sweet onion sliced
1 teaspoon chopped garlic
A pinch of salt and pepper
Chopped parsley for garnish
100g potatoes, sliced into 1 cm pieces
Vegetable Oil for frying
- Place the salt in a bowl and mix with the sugar.
- Hold one duck leg at a time over the bowl, rub a good amount of the salt-sugar mixture all over the leg, making sure you rub it into the skin and flesh. Repeat process with second leg.
- In another bowl, place the legs on top of each other, layering them with the peppercorns and thyme. Sprinkle with any remaining salt.
- Cover with plastic wrap and refrigerator for at least 12 hours.
- After the duck has been refrigerated for 12 hours, unpack the legs and wipe off any salt and spices with a paper towel. Pat the duck legs dry.
- Melt the fat in a large pot just big enough to hold the legs.
- Place the duck in the fat, it should be completely submerged or covered in fat.
- Simmer the duck very slowly for 1.5 hours, or until the meat browns, and is very tender when poked with a knife.
- Remove the pot from the heat and let the duck cool in the fat until ready to serve.
FOR THE ACCOMPANIMENTS:
- Place butter in a skillet and melt, add the sliced oyster mushrooms and onions and sauté. Cook until soft then add the chopped garlic and a pinch of salt, pepper and parsley. Set aside.
- Heat the oil in a large skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently for about 12 minutes.
- Toss the potatoes in the skillet and sprinkle with more parsley.
- Serve the potatoes, mushrooms and onions on a plate with the duck pieces on top. Garnish with fresh raspberries.
- Total Time
- 1 hour, 29 minutes, 59 seconds
Image Source: Couqley