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Duck Confit from an entire duck

I’m making a duck confit with an entire duck I bought at Choices.

Broke down the duck into wings, legs, and duck breasts. Other than legs & wings, I removed all the skin and fat.

I rendered the fat in a pan in the oven at 300F.

The good stuff — plus neck and giblets — I put in a ziplock bag with salt and a big bunch of fresh thyme. I let it sit for two hours.

Separately I took the carcass and scraps into the slow cooker. Added an onion, and two carrots.

Added Szechuan peppercorns, coriander seeds, and mustard seeds.

Ended up adding the liver and neck after they cured as they didn’t fit into the confit pan. When the fat + skin was rendered, I added them to the stock too.

For the confit, I cut up several shallots and 5 cloves of garlic. Some thyme sprigs and some fresh cracked black pepper.

Aside from the rendered duck fat, I topped up with Spanish olive oil.

Curing with salt and thyme

About to go in the oven

3 hours at 200-250F