Confit de Canard Recipe

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Confit de Canard
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Ingredients
10
Count
Nutrition
380
Calories
Total time
1650
Minutes
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Ingredients:

  • 2 fatty ducks (or 4 sets of thighs and drumsticks)
  • 1/3 cup kosher salt (about 4 tsp per lb of duck, half for short preserving periods)
  • 2 quarts rendered poultry and pork fat
  • 1 garlic head, halved and stuck with 2 cloves
  • 2 cups pork lard for storing the confit (only if there is not enough duck fat)

Directions:

  1. Quarter the ducks and remove the backbones. Cut and trim off as much fat as possible. Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 cup water and render the fat (simmer it over low heat for about 45 minutes, uncovered), strain, and reserve.
  2. Cut each breast into halves with the wings attached. Roll each piece of duck in the salt and place it in a large stainless glass or earthen bowl. Sprinkle each piece of duck with a mixture of the shallots, herbs, and spices and scatter any remaining salt over the top. Cover loosely and refrigerate 24 hours. NOTE: This may be cut down to a few hours if it is to be eaten within a week or two.
  3. Rinse quickly, then wipe the pieces of duck to remove all the salt, herbs, spices, and liquid.
  4. Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover. Bring the mixture to a boil. Lower heat and cook at a simmer for 1 1/2 hours, or until the duck flesh can be easily pierced with a straw. Do not let the mixture boil.
  5. Remove the duck, drain and discard any loose bones. Strain the warmed fat. Put about 1 cup of warmed fat into each of the bowls or mason jars intended for storage of the confit and cool in order to congeal the fat.
  6. Arrange the duck pieces in the containers without compacting them. Strain the remaining fat, tepid but not hot, over the duck to cover. The pieces of duck must be completely submerged in the fat. Cover and chill until solid. Cover with a layer of melted lard. Cover tightly with a glass top or with plastic wrap and store in a cool place such as a cold cellar or the refrigerator. Leave to ripen at least 1 month. It keeps well for 6 months.
  7. To use the confit, set the jars or bowl in a warm oven. When the fat softens, remove pieces desired. Return jar or bowl to the refrigerator. Be sure all of the remaining pieces are covered with fat. The duck can be served at room temperature or warmed in an oven, then Sauteed to crisp the skin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 379.56 Kcal (1589 kJ)
Calories from fat 49.29 Kcal
% Daily Value*
Total Fat 5.48g 8%
Cholesterol 4.24mg 1%
Sodium 8549.58mg 356%
Potassium 1575.29mg 34%
Total Carbs 78.02g 26%
Sugars 35.55g 142%
Dietary Fiber 13.76g 55%
Protein 14.02g 28%
Vitamin C 53mg 88%
Iron 5.3mg 30%
Calcium 194.2mg 19%
Amount Per 100 g
Calories 78.09 Kcal (327 kJ)
Calories from fat 10.14 Kcal
% Daily Value*
Total Fat 1.13g 8%
Cholesterol 0.87mg 1%
Sodium 1758.85mg 356%
Potassium 324.07mg 34%
Total Carbs 16.05g 26%
Sugars 7.31g 142%
Dietary Fiber 2.83g 55%
Protein 2.89g 28%
Vitamin C 10.9mg 88%
Iron 1.1mg 30%
Calcium 39.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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