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Glendalia Culinary Cooking Studio Chef Michael's Recipe
Recipe By :Tom Colichhio Gramercy Tavern, New York, NY
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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3 tablespoons salt
4 each cloves garlic -- smashed
1 each shallot -- peeled & sliced
6 each sprigs thyme
coursley bround black pepper
4 each Duck leg quarters (with Thighs)
4 each duck wings -- trimmed
4 cups duck fat
Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
Preheat the oven to 225F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer just an occasional bubble until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
Note: The duck fat can be strained, cooled and reused.
for Duck fat, the fat is mostly in the body cavity, around the gizzard and in the Popes Nose. There is also good fat to be had in the neck skin. What I do is chop up the neck skin of smaller ducks (I keep the necks of larger ducks for other uses), pull out the body cavity fat and the fat around the gizzard and hack the Popes Nose into at least two pieces. Wash them all in cold water and put into a small frying pan over medium-low heat with just enough water to cover the bottom of the pan.
The fat will begin to render out immediately into the water, which will evaporate but not before rendering enough fat to allow the bits to continue rendering slowly without scorching.
Take your time, and turn the pieces periodically until they are crispy and brown. Can you eat them? Sure, but the skin gets pretty tough in this preparation. Take the bits out, skim any impurities and let the fat cool slightly. I typically pour everything through cheesecloth.
Afterwards pour it into a container, cover it and keep it in the fridge. It will last a year.
"Epicurious | 1999"
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Per Serving (excluding unknown items): 926 Calories; 102g Fat (99.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 2399mg Sodium. Exchanges: 0 Vegetable; 20 1/2 Fat.