Confit Of Duck Legs With Anne Recipe
Servings: 4
Ingredients
- 4 x duck legs
- 3 Tbsp. coarse salt
- 1 tsp freshly-grnd black pepper
- 2 x fresh thyme sprigs - (to 3)
- 2 x fresh bay leaves - (to 3) torn into pcs
- 3 lb melted lard plus more
- 8 c. mixed salad greens for serving
- 6 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp Dijon mustard Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- Rub duck legs with 1 Tbsp. salt, and place in a bowl. Sprinkle with pepper and remaining 2 Tbsp. salt. Add in thyme and bay leaves. Chill covered, turning duck occasionally, for 10 to 12 hrs, depending on how strong a salt cure is desired.
- Preheat the oven to 300 degrees. Rinse duck under cold running water, and pat dry. In a medium skillet over medium heat, place duck skin-side down; cook till fat renders and skin browns, 15 to 20 min.
- Transfer meat and reduced fat to a small casserole, placing duck skin-side up in one layer. Add in sufficient lard to cover. Cover casserole with a lid, and place it in the oven. Cook till duck has rendered all of its fat and the meat it is falling from the bone, 2 to 2 1/2 hrs.
- To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add in additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or possibly the duck won't be properly preserved. Cover, and chill for at least 1 week to allow flavors to mellow.
- Preheat the oven to 400 degrees. Place terrine in hot water to heat fat. Remove duck from fat; wiping off excess fat and reserve it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 min. Pour off fat, and add in to reserved fat. Continue baking till duck is very warm and the skin is crisp, 10 to 15 min more.
- Make the Vinaigrette: Combine all ingredients in a jar. Cover, and shake well to incorporate. Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg.
- This recipe yields 4 servings.
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