How to render duck fat for confit

As the basis for confit it renders into tough duck legs leaving meat so tender and succulent you could almost spread it with a knife. Roast for approx 30 minutes until the duck is warm through and the skin is crispy.

The bread pairs so wonderfully with the flavorful broth.

How to render duck fat for confit. Why cant I just render that fat and use it to confit the duck She seasoned the duck with salt pepper some ginger and some spices. She put it in a Le Creuset Dutch oven at 300 degrees Fahrenheit with a little bit of water and the top on and just let it go for about 2 hours. Next thing you know all that fat did render.

As the basis for confit it renders into tough duck legs leaving meat so tender and succulent you could almost spread it with a knife. Use it to round out a lean braised meat like venison for a juicy texture. Theres not much you cant make better with a little bit of duck fat.

Rendering your own is easy if you have a some time and a few. Place the pot on the lowest setting on your stove top and cover with a lid. Make sure you keep a small crack in the lid for the steam to escape so that it doesnt condense back down into your duck fat.

Let the fat render out on the stove for about 2-3 hours depending on how low you have your flame. The Best and Easiest Way to Render Duck Fat. Stovetop The stovetop method is by far the easiest way to render duck fat involving the least equipment and cooking steps.

All you will need is a heavy-bottomed saucepan a splash of water the duck fat and skin a fine-mesh strainer and a heat-proof container. Place the cut skin into a heavy-bottomed stockpot or large Dutch oven. Pour about ¾ cup of water over the skin.

Simmer over medium-low heat turning the bits of skin occasionally until the water has evaporated and the skin has fully crisped and released its fat. This process should take about an hour. To make the duck confit cure the duck for 6-8 hours with a salt-spice mixture.

Leaving the duck in the cure longer will result in a saltier finished product but otherwise wont harm the meat. Rinse the salt from the duck and pat dry. Place the cured duck in a pot and cover completely with duck fat.

How to Render Duck Skin and Fat If you do not want to present a whole bird to the table then consider removing the legs and breasts for cooking and render down the remaining skin and fat. You can use the carcass for making a duck stock. Carefully remove any skin and fat left on the carcass with a sharp knife.

Rendering duck fat by stovetop is the most basic method for those with a small amount of kitchen equipment. Insert the fat and skin into the saucepan with 2 ounces of water and put on the stovetop. If you try to melt fat with a dry pan your fat will quickly melt and scorch to the pan leaving you a mess of sticky black burn.

350 degrees sounds to high to me this will basically fry the legs and thighs. I fat poach between 165175 f for 4 to 5 hours is using pekin duck and up to 78 hours for MuscovysI like to cure pekins for 24 hours max and Muscovys for 32 max. The best results for rendering fat for confit is in the 250 degree range long and slow.

It should be good for at least three rounds of duck confit though. Just strain it through some cheesecloth into a clean and dry container and store it anywhere it will stay solid ie preferably the fridge if you need the space in there a nice cool 45F 7C and clean basementlarder will do. Also hang on to the jelly that ends up.

Chop the duck fat into little pieces with kitchen shears. If you are working with the tails snip away the oil gland. Its OK to have bones here and there but if you are going to later eat the.

Traditional confit requires a good amount of rendered fat to submerge the duck legs for cooking them. Because the legs need to be completely covered the amount of fat required is dependent on the number of duck legs being cooked and the size and shape of the vessel they are to be cooked in. SNIP THE EXCESS FAT FROM THE VERY END OF THE THIGH PORTION.

SEASON LIBERALLY WITH DRY JERK RUB ON BOTH SIDES OF THE DUCK MEAT. ARRANGE PIECES SKIN SIDE UP TIGHTLY IN ONE LAYER IN DEEP BAKING DISH. Set the skillet oven medium heat and add about a tablespoon of rendered duck fat.

When hot place duck legs in the skillet skin side down. Cook until the skin is nicely browned about 2 minutes. Flip and cook the other side until lightly browned about 1 minute.

5 jars DUCKCHAR Duck Fat 9 ounce. Step 1 - Add duck legs to a large bowl and toss with kosher salt pepper chopped garlic and bay leaf. Cover the bowl with plastic and refrigerate the mix for 18 to 24 hours.

Plan ahead because 24 hours is the max time youll want to allow the duck. Le Cordon Bleu Instructor teaches you how to make duck confit. Cut a French baguette in half lengthwise rub the cut sides with duck fat and place on a baking sheet and set under the broiler.

Broil until beautifully browned and crunchy about 1 to 2 minutes. The bread pairs so wonderfully with the flavorful broth. When you are ready to cook the duck legs remove from the container scrape off any excess fat and place into a roasting tray skin side up.

Pre heat you oven to 200oC 180oC Fan Gas Mark 6. Roast for approx 30 minutes until the duck is warm through and the skin is crispy. How do I use confit.