This is the classic French confit recipe: pieces of duck slowly cooked in its own fat until meltingly tender, then stored in the same fat. What more can I say, one of the best French Dishes ever. —Seanmclendon
Whole Duck, quartered, Cooking Of Duck Confit
Whole Duck, quartered
Vanilla Beans, split
Cloves, garlic crushed
Brown Sugar, light
Israeli Couscous with Red Currents
Tri Colored Israeli Couscous
Water, tap cold
Dried Red Currents
Fresh Mint, picked and chopped, no stems
In This Recipe
Purchase a whole duck from your local butcher, preferably butchered into quartos for you.
Measure out salt and sugar, mix together and generously rub all aspects of the quartered duck, place the duck into a large container and allow to rest in the refrigerator for approx. 2 days.
Once the duck has marinated, rinse the excess salt and sugar mixture off, before placing into a large dutch oven or casserole dish.
In a large bowl add star anise, cinnamon sticks, split vanilla bean, crushed garlic, juniper berries, mix until all ingredients are incorporated.
Place the pour the oil over the quartered duck until it is just covered all aspects of the duck.
Preheat the oven to 200F,cover the dutch oven or large casserole with either the lid or aluminum foil.
Bake for 5-6 hours, the duck should be fork tender, if not continue to cook.
Once the duck has cooked remove from the oven carefully, place the dish onto a hot plate and reserve for platting.
For the couscous , add water to a medium size sauce pot, followed by the salt, and olive oil.
Bring the water to a boil, carefully add the couscous, cook for approx. 12 minutes until soft.
Strain the couscous through a colander of strainer, add the dried currents and chopped mint to the couscous.
For platting , remove the the duck from the oil, placing onto a large serving platter, on a separate platter, pour the drained couscous and serve.
Keep the FAT! The confit will keep, refrigerated, for up to 6 months. (When ladling the hot fat, be careful not to disturb any of the juices at the bottom of the pan. You do not want any of these juices to go into the storage containers. Strain the remaining fat through cheesecloth, leaving behind the juices. Pour the juices into a bowl and refrigerate the strained fat and juices separately. The fat can be reused several times until it becomes too salty. The confit juices will set into a jelly.)
Label and date.