Text 35041, 113 rader
Skriven 2010-02-21 07:59:29 av Dave Drum (1:261/1381.0)
Ärende: Confit
==============
There has been some discussion recently about confit. And, oddly enough, this
article happened to fall into my inbox from Simply Recipes (simplyrecipes.com).

I present it without comment(s) as I have never done confit and am therefore
unqualified to judge its efficacy.

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Please welcome guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook as
he shares his method for making what he affectionately calls "ghetto duck
confit". So easy, and outrageously good. ~Elise

Duck or goose confit (con-fee) is one of the most luxurious of foods in French
cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to
falling-off-the-bone perfection. Then the skin is crisped in a pan or oven,
giving you the sinful combination of silky meat and crackling skin. It’ll roll
your eyes back it's so good.

Real confit takes more than a day to make. But I have a work-around that takes
just a little more than two hours, and is nearly as good. And it’s easy – I
mean super easy.

Get yourself duck legs. Goose legs work fine, but they are hard to find not
already attached to a goose; you can buy duck legs separate from the duck. You
will want at least one per person, but two per person is better. You may have
to have your butcher order them. Specialty grocers may have them fresh or
frozen.

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Duck Confit
 Categories: Five, Poultry, Preserving
      Yield: 1 serving
 
           Duck legs (at least one per
           - person)
           Salt

  Pat the duck legs dry with paper towels. Find a needle or
  a very pointy knife and prick the skin of the duck all over.
  Focus on the skin that covers fat. Do your best to avoid
  piercing the meat itself by pricking the skin at an angle
  over the drumstick and the center of the thigh. You are
  doing this to give the fat that lies under the skin a place
  to seep out - if you don’t do this, it will be far more
  difficult to get crispy skin.

  Salt your duck legs well, more than you think you ought
  to, actually. Let them rest at room temperature for at least
  20 minutes and up to an hour. Don’t worry, they’ll be fine.

  Put the duck legs in a small casserole, skin side up. How
  small? You want it just big enough to hold the legs. Put a
  thin sheen of oil or melted duck fat on the bottom of the
  casserole, then place the duck legs in close together but
  not overlapping.

  Put the casserole in the oven and turn it to 300 degrees;
  if you have a digital oven, you could even go down to 285
  degrees. Do not preheat the oven. You want to cook the duck
  as gently as possible.

  Walk away and watch football, go shopping, read a book or
  something. How long? Every duck has a different level of
  fat, so I can’t tell you exactly. But it will be at least
  90 minutes, and two hours is better. After 90 minutes,
  check the duck: It should be partly submerged in melted
  fat and the skin should be getting crispy.

  When the skin is starting to look crispy, turn up the heat
  to 375øF. Check after 15 minutes. You’re looking for a light
  golden brown. If you missed some spots with the needle and
  there are places where the skin won’t crisp that’s OK -
  better that than burnt skin elsewhere.

  Remove from the oven and let cool for 10-15 minutes before
  eating. Save the accumulated fat for cooking vegetables,
  other meats or for keeping your skin shiny. I strain the fat
  through cheesecloth, but you really only need to do this if
  you are saving the fat for several weeks or months;
  strained, it will keep for 6 months tightly covered in the
  fridge. Well wrapped, the duck meat itself will last up to 2
  weeks in the fridge.

  What to do with your lovely duck legs? Why eat them. You can
  just gnaw on the legs and let the luscious fat dribble down
  your chin, or pick off the skin and eat it - it is hard to
  re-crisp it later - and then strip the meat from the bones
  and use it in a salad, with beans or rice, or in with pasta.

  Recipe by: Hank Shaw of Hunter, Angler, Gardener, Cook  
  
  From: http://simplyrecipes.com
  
  MM Format by Dave Drum - 20 February 2010

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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