A method of meat preservation dating back to pre-refrigeration; now being enjoyed as a snack or served as an hors d'oeuvre.
A method of meat preservation dating back to pre-refrigeration; now being enjoyed as a snack or served as an hors d'oeuvre.—Sean Streete
Serves: 6 to 8
Prep time: 35 min
Cook time: 2 hrs 30 min
Head of Garlic
bunches Fresh Thyme
quarts Duck Fat
cup Crème Fraiche
cup Whole Grain Mustard
cup Clarified Butter
- Preparation for the Clarified Butter: Place diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.
- Preparation for the Duck Legs: Cure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.
- Preheat oven to 260°F.
- In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.
- Remove duck from oven and allow to cool in the fat.
- In a mixing bowl, add shredded duck, crème fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.
- Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator.
- This recipe was entered in the contest for Your Best Umami-Centric Recipe