The An­chor

A se­ri­ously deca­dent treat for a hol­i­day potluck, pre-din­ner ap­pe­tizer or night­time snack in front of the fire.

The Coast - Food and Drink Holiday Recipes - - Contents -


1 recipe Duck Con­fit (below)

¼ cup minced onions

1 ta­ble­spoon minced pars­ley

3 tbsp or­ange zest

3 tbsp pick­led ca­pers, minced

10 gar­lic cloves, re­served from the con­fit

1 tbsp co­gnac

½ stick (4 ta­ble­spoons) but­ter

½ tsp freshly ground black pep­per

¼ tsp salt

2 tbsp fat re­served from the con­fit

Duck Con­fit

4 duck leg por­tions with thighs at­tached

(about 2 pounds), ex­cess fat trimmed

and re­served

1 tbsp plus 1/8 tsp kosher salt

½ tea­spoon freshly ground black pep­per

10 gar­lic cloves

4 bay leaves

4 sprigs fresh thyme

1 ½ tea­spoon black pep­per­corns

½ tea­spoon ta­ble salt

4 cups olive oil


Pull duck meat from the bones and shred. Dis­card skin and bones. Com­bine the pulled meat and all of the re­main­ing in­gre­di­ents in the bowl of a food pro­ces­sor. Pulse the mix, tak­ing care not to puree the mix­ture or let it turn into a paste. The tex­ture should be like finely chopped meat.

Duck Con­fit Lay the leg por­tions on a plat­ter, skin-side down. Sprin­kle with 1 ta­ble­spoon of the kosher salt and the black pep­per. Place the gar­lic cloves, bay leaves and sprigs of thyme on each of 2 leg por­tions. Lay the re­main­ing 2 leg por­tions, flesh to flesh, on top. Put the re­served fat in the bot­tom of a glass or plas­tic con­tainer. Top with the sand­wiched leg por­tions. Sprin­kle with the re­main­ing 1/8 tea­spoon kosher salt. Cover and re­frig­er­ate for 12 hours.

Pre­heat the oven to 200°F.

Re­move the duck from the re­frig­er­a­tor. Re­move the gar­lic, bay leaves, thyme, duck fat and re­serve. Rinse the duck with cool wa­ter, rub­bing off some of the salt and pep­per. Pat dry with pa­per tow­els.

Put the re­served gar­lic, bay leaves, thyme and duck fat in the bot­tom of an enam­elled cast iron pot. Sprin­kle evenly with the pep­per­corns and ta­ble salt. Lay the duck on top, skin-side down. Add the olive oil. Cover and bake for 12 to 14 hours, or un­til the meat pulls away from the bone.

Re­move the duck from the fat. Strain the fat and re­serve. To store the duck con­fit, place the duck leg por­tions in a con­tainer, cover with the re­served cook­ing fat and store in the re­frig­er­a­tor. Al­ter­nately, pick the meat from the bones and place it in a stoneware con­tainer. Cover the meat with a thin layer of some of the strained fat. The duck con­fit can be stored in the re­frig­er­a­tor for up to one month.

The ex­cess oil can be stored in an air­tight con­tainer in the re­frig­er­a­tor and used like but­ter for cook­ing. The tinge of duck taste in the oil is won­der­ful.

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