John Myers
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Confit Duck
The perfect confit duck recipe with a picture and simple step-by-step instructions.
for the duck pickling salt
- 20 g Curing salt
- 40 g Normal salt
- 3 piece Juniper berries
- 1 teaspoon Caraway seed
- 1 teaspoon Coriander
- 1 half a teaspoon Ground garlic
- 2 piece Bay leaf
- 1 teaspoon Coarse pepper
for the confit duck
- 1 whole Duck
- 1 extra Duck breast
- 2 tablespoon Duck pickling salt
- 2 liter Corn kernel oil
the pickling salt for pickling
- Put all the ingredients for the curing salt into the moulinex and grind everything together vigorously
Pickle the duck the day before
- First disassemble the duck into individual parts – rub the wings, knuckles and the duck breast vigorously with the stain – place the stained duck parts tightly in a mold, cover with cling film and then weigh the whole thing down from above so the stain penetrates the meat better – for at least. 12 hours Chill – keep the duck waste and the carcass (= the released skeleton) that we need for the sauce
prepare the duck parts
- Preheat the oven to 100 degrees – wash the stain off the duck parts with cold water and then pat the parts dry well – gather the knuckles together at the upper open end so that the skin is evenly stretched over the meat (it just looks nicer and then cooks more evenly) – carefully cut the skin of the duck breasts at an angle
confess the duck
- Now place all duck parts in a suitable ovenproof mold to test (TIP: the mold should not be too big, otherwise you need too much oil! The parts should just fit in nicely!) – now find out the exact amount of oil that is needed – To do this, you first cover the meat parts with the cold corn oil from the bottle (ALL duck parts must be completely under oil!) – then the required oil is poured into a pot on the stove and heated to 90 degrees – the oil heated to 90 degrees is then put back in the mold with the duck parts – in the oven now for 5 to 6 hours. let it cook at 100 degrees (confection) – then the duck parts are taken out and placed on a grill rack – the skin is briefly browned under the grill
serve and decorate
- Place the polenta pieces on the plate, put the duck over them – add the plum sauce and the vinegar plum …. The recipes for all the side dishes will follow tomorrow …..
A word about oil …
- The oil you need to confit is NOT disposed of! it is first cooled and then poured through a filter into clean bottles – so it can still be used to sear meat and vegetables … the duck gives off a little of the spices with which it was cured, which means that the oil tastes and smells now very fine ……. because it was only heated to 100 degrees, the color of the oil remains golden-clear.
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