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Duck Confit

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by: Melissa Pellegrino and Samantha Seneviratne

To make an authentic cassoulet, you need to make your own duck confit. The recipe will leave you with four extra legs. The tender leg meat lends itself to countless preparations (though it’s perfect just shredded and served on a piece of toast with a sprinkle of salt). Here are a few other ideas:

Macaroni and Cheese with Duck Confit
Make the Macaroni and Cheese using shredded duck confit in place of the pulled pork.

Duck Confit Hash
Cook a chopped onion in some olive oil and butter. Add diced potatoes, parsnips, and carrots and cook until browned and tender. Add shredded duck confit and cook until heated through. Serve topped with a poached egg.

Quick Duck Ragout
Cook some chopped carrots, onions, celery, and garlic in a little olive oil until softened. Add some canned crushed tomatoes, cover, and simmer until thickened. Stir in shredded duck confit and serve over pasta.

Duck Confit Salad
Toss fresh mâche, halved red seedless grapes, and some shredded duck confit. Drizzle with a balsamic vinaigrette and top with chopped candied walnuts.

Duck Tacos
Toss shredded duck confit with chopped green cabbage and a curry-lime

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Recipe

Duck Confit

Fine Cooking Issue 48
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Martha Holmberg
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To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online (see source, below right). Otherwise, you’ll need another cooking fat to supplement. I’d use a mild lard; its flavor isn’t obtrusive.

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  • charistides | 11/22/2009

    This is a fabulous recipe for duck confit. I typically make confit from 2 ducks, rather than one at a time. With two ducks you will have sufficient rendered fat. Remember that the two livers can be made into pate -- duck fat,livers, shallots, garlic and herbs de provance -- which is delicious served with french bread. The duck stock mixed 50/50 with rich, home-made chicken stock makes a wonderful onion soup to serve with the pate while you wait for the duck to cure in the fridge. Using all the parts of the duck reduces the average $35.00 expenditure for two ducks to non-budget destroying levels. Duck confit is a great staple to have in the fridge. Covered in duck fat I have found mine remains in perfect condition for as long as two months.

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From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

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