4/7/2023 0 Comments M.e.a.t. party chicago![]() ![]() Lynda Balslev is an award-winning food and wine writer, cookbook author and recipe developer. (The duck fat may be stored in the refrigerator, covered, for up to 6 months, or in the freezer for up to 1 year.) When ready to use, remove the duck from the refrigerator and let stand at room temperature to soften the fat, about 1 hour, before pan-frying. Let cool to room temperature, then transfer to the refrigerator and store for up to 1 month. If not using immediately, place the duck in a clean container and cover with the strained fat. Flip the legs and transfer the skillet to the oven and cook until the duck is golden, crisp and heated through, about 20 minutes.Ħ. Melt 1 tablespoon duck fat in the skillet, then add the duck legs, skin side down, and brown the skin, about 4 minutes. Heat a large ovenproof skillet over medium-high heat. To serve duck legs confit, preheat the oven to 325 degrees. Remove the duck from the fat and strain the fat into a bowl or container through a fine mesh sieve lined with cheesecloth.ĥ. Remove from the oven and let stand for 30 minutes. Transfer the dish to the oven and cook until the duck is very tender and the meat is easily pulled from the bone, 3 1/2 to 4 hours.Ĥ. ![]() ![]() The legs should be completely covered if necessary, melt more fat or top off with olive oil. Arrange in a snug baking dish just large enough to hold the legs in one layer. ![]() Remove the duck from the refrigerator, rinse under cold water and pat dry with paper towels. Melt the duck fat in a medium saucepan over medium-low heat.ģ. For a shortcut, the confit step can be skipped by purchasing prepared confit duck legs, which are often available in specialty shops, well-stocked supermarkets and online.Ģ. Note that the confit method isn’t complicated it simply requires several days for the legs to cure in the fat. In addition to the rillette recipe, I’ve included a recipe below for duck leg confit for anyone who is feeling ambitious. For a more festive garnish (holidays, we see you), top the rillettes with a dab of piquant fruit chutney or a dried fruit compote. A brush of Dijon mustard on the bread, or a cornichon perched on top, balances the richness of the meat. To serve rillettes, simply spread a forkful on a baguette slice. Make a few jars of rillettes and chill, ready to pull out for easy entertaining. A thin layer of fat is placed on top to create a seal, which suspends the meat in animation (i.e., preserves it) in the refrigerator for up to one month.Ī little dab goes a long way, which is a wonderful way to stretch meat for use. Rillettes are simply shredded meat confit, mixed with spices and perhaps a splash of spirits, and then packed in jars. When ready to use, the meat is removed from the fat and crisped, added to stews such as cassoulet or shredded to make rillettes. Once cooked, the duck can be stored in its fat for months in the refrigerator or freezer. The cooked meat is then stored in the fat, which acts as a seal and preserves the meat, preventing harmful bacteria from growing. To make duck confit, a bird is broken down into pieces, salt-cured for several days, and then slowly cooked in its fat until it’s meltingly tender. The method is rooted in history and was an important preservation technique when refrigeration was not an option, with the benefit of adding exquisitely rich flavor and unctuous texture to the meat. Duck is a popular meat to confit in France, and duck confit is considered a specialty, originating in the Gascogne region of the southwest. Rillettes are potted jars and terrines of shredded meat confit, traditionally prepared with duck as well as goose, game and pork.Ĭonfit is the French term for a method of salt-curing and slow-cooking meat in its rendered fat. ![]()
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