Chinese-Style Duck Confit
"The title really says it all - duck confit with a Chinese twist. From one of my favorite chefs, the late, but very great, Barbara Tropp, and her great cookbook, China Moon."
- Ready In:
- 24hrs 40mins
- Ingredients:
- 10
- Yields:
-
3 1/2 cups shredded confit
ingredients
- 1 tablespoon szechwan pepper
- 2 tablespoons kosher salt
- 2 lbs fresh fat duck hindquarters (about 4)
- 6 -7 cups freshly rendered duck fat
-
SEASONINGS
- 1 head garlic, smashed
- 1⁄2 orange zest, of scrubbed and finely pared
- 1 1⁄2 star anise, broken into points
- 8 slices fresh ginger, smashed (quarter-sized coins)
- 1⁄4 teaspoon whole coriander seeds or 1/4 teaspoon fennel seed, crushed
- 4 scallions, cut into 1 inch nuggets and smashed
directions
- Combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-white, about 5 minutes.
- Adjust the heat so the peppercorns do not burn, but expect them to smoke.
- Let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
- Sieve to get rid of any husks from the peppercorns.
- Set aside.
- Sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
- Save the rest of the pepper-salt for another use.
- Put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
- Let come to room temperature before cooking.
- Heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
- Add 2 tbl.
- of the duck fat and swirl to glaze the bottom of the pan.
- Add the duck legs in a single layer and brown on both sides.
- Adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
- Remove the pot from the heat and carefully drain off any burned fat.
- Return the pot and seared duck legs to moderate heat.
- Add the duck fat and the confit seasonings.
- Nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
- Simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
- Use tongs to carefully transfer the legs to a shallow container.
- Let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
- Discard the solids.
- Arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
- Once the fat congeals, cover the container tightly.
- In this state, the confit can be stored for 1 day to 2 weeks before using.
- To serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
- Strip the legs of skin, then pull the meat from the bone in shreds.
- Discard the skin, bones and any cartilage.
- The meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
- You may have to adjust the seasonings with more pepper-salt.
- The seasoned duck fat can be frozen indefinitely.
- Strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
- On the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.
Questions & Replies
-
Can someone please tell me the weight equivalent of “2 TBSP Kosher salt”? It’s not available where I am.
Reviews
-
this is simply delicious! easy clear instructions, and incredible results. the duck was tender and well spiced. i used 4 duck legs that the burcher cut up for me. we really enjoyed the confit in a salad the next day as well.
RECIPE SUBMITTED BY
P48422
United States
