I have made Duck Confit using the Sous Vide method before, just crisp it up under a broil, so delicious. However this year to celebrate my birthday I am used it as a feature ingredient in a Forest pie to make with my children. The Duck Confit recipe comes from Serious Eats and the Forest Pie comes from French-Country-Cooking by Mimi Thorisson. When I make any duck recipe I like to buy the whole duck and break down the bird to breast for smoking, wings and neck for stock and render the fat for potatoes. It ends up being several meals and very tasty potatoes.
To render duck fat, place the cut skin into a heavy-bottomed stockpot or large Dutch oven and add a few sprigs of thyme. Pour about ¾ cup of water over the skin. Simmer over medium-low heat, turning the bits of skin occasionally, until the water has evaporated and the skin has fully crisped and released its fat. Remove the crispy skin and thyme add some sea salt and eat as a snack while cooking. This process should take about an hour. Store the duck fat in a jar in your fridge for months or freezer for long term.
For Confit:
- 4 duck legs
- Kosher salt and freshly ground black pepper
- 4 medium cloves garlic, minced
- 4 sprigs thyme
- Zip Lock or Sous Vide vacuum bag
Set up an immersion circulator and preheat the water bath to 155°F (68°C).
Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method,
Add sealed duck to water bath and cook for 36 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it.
Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.
When ready to use, remove duck from bag and scrape away thyme sprigs and excess fat and juices but save them for a future use. Use duck confit according to any recipe you have; it can be cooked in a 450°F (230°C) oven or broiled until the meat is heated through and the skin is browned and crispy, about 7 minutes. Or use as the main ingredient in Forest Pie.
Serve with Duck Fat roasted potatoes (of course).
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