Add salt and pepper to taste. Familiar French Duck Recipes. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. lift out the salmon and break into large flakes with a fork. Add shallots and cook until soft, 4 to 5 min. If there’s a lot of duck poking out, add more melted fat or wine. 8 large duck legs ¼ cup coarse sea salt 6 garlic cloves 2 tablespoons thyme leaves 1 tablespoon cracked black pepper 8 whole cloves Place in the preheated oven and cook for 2 hours until the meat is tender and easily removed from the bone. Serves 16-20, 8 large duck legs
Reserve. Serve from the jar or turn out into a bowl. 2 tablespoons thyme leaves
Store in the fridge for several weeks like this (but eat immediately once the fatty seal has been cut into). Cover with plastic wrap and press lightly with a weighted pan on top. Remove all of the meat from the duck legs, discarding skin, bone and tendons. When the meat is uniform in texture, fold in enough of the reserved duck fat to moisten the paste and create a spreadable mixture that holds together. Adjust the heat if the pan gets too hot. Print this recipe. Pour any duck fat that has accumulated in the pan over the legs. 11. Top with a ¼-inch-thick layer of the reserved duck fat. Place the legs in a shallow pan. Unpair the legs and clean off the excess salt, garlic and cloves. Read about our approach to external linking. It’s one of those recipes that I look forward to making every year, when the temperatures start to drop. In a large sauté pan over medium high heat, sear the legs skin side down until golden, about 10 minutes on each side. 9. Be sure to remove all gristle. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. Heat 4 cups of the rendered duck fat until it is melted and hot and pour over the seared legs. 10. Sprinkle the skin side with 1 teaspoon of coarse sea salt for each leg, rub into the skin well. 6 garlic cloves
Cover with foil and roast for 2 hours, or until the meat … Place the duck meat into a bowl and mash with a fork. The fat is wild duck fat, and it is seasoned with Armagnac and rue — yes, rue, that bitter herb possessed with a beguiling aroma. 6. This may have to be done in two batches if your pan is not large enough. Add duck legs, and water to cover meat if necessary. Peel, trim and thinly slice the garlic cloves. Distribute the garlic, thyme, black pepper and cloves evenly over the legs, pressing into the meat well. A kind of pâté made from meat, such as pork, rabbit, goose or duck, which is cooked in seasoned lard, then shredded and pounded to a smooth paste. The paste is then packed into a terrine or into ramekins and served as a cold hors d'oeuvre, to be spread onto toast or bread. Cover the duck in the tin/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Store the legs in the fat if you will not be using them immediately to make rillettes. Duck rillettes is one of the most amazing culinary magic tricks of all time. Drain any juice in bottom of pan, re-weight and marinate overnight. Gradually add the duck fat as you continue to mash. Potted Duck, or Rillettes de Canard, is like pâté. Note: The duck confit may be prepared a week in advance of serving. You may also use a food processor but be careful not to process too finely. set aside, off the heat, for 5 mins to carry on cooking. Serve rillettes on toast or a good sturdy cracker with cornichons, coarse mustard and preserved fruits served in little bowls so guests may garnish to preference. Recipe Uses 4 Legs Duck Confit, 150g-175g/5oz-6oz Duck Fat, 5 Tbsp Roughly Chopped Flatleaf Parsley, BBC View Full Recipe Remove the seared legs to a pan large and deep enough to contain all of the legs when covered with duck fat. Perfect as a starter during any festive season. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. Place duck on a baking sheet. Refrigerate if not using immediately. 1 tablespoon cracked black pepper
Press two legs together meat side to meat side. Return to a boil, skim off scum, reduce heat, and cook until most of the liquid has evaporated and been replaced by duck fat, and the duck is completely tender when pierced with a toothpick, about 3 hours. You will have four pairs of legs. 8. 1. 5. Print this recipe. Strain the fat and reserve at room temperature.