Yield: A 4-1/2-lb. Long Island duck typically yields 2 cups (8 oz.) confit meat (about equal parts leg and breast meat).
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.
Cut the legs from the duck and cut away each half breast.
Cook, partially covered, at a gentle simmer, stirring occasionally to prevent the skin from sticking.
When shopping for duck, you’ll find that Long Island, also called Pekin, duck is the most readily available. Luckily, for making confit, this variety is quite fatty, though not as meaty as the harder-to-find Muscovy duck, which has a lower fat content. Both types of duck, as well as rendered duck fat, can be ordered online at www.dartagnan.com .
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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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