Duck Confit Nachos Recipes

DUCK CONFIT, THE RIGHT WAY

Duck Confit, the Right Way image

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Provided by brujakitty

Categories Meat and Poultry Recipes Game Meats Duck

Time P1DT3h13m

Yield 8

Number Of Ingredients 9

Ingredients

1 shallot, minced
¼ cup evaporated cane sugar
¼ cup kosher salt
3 tablespoons coarsely ground black pepper
4 cloves garlic, minced
6 sprigs thyme, chopped
4 duck legs with thighs
4 duck wings, trimmed
4 cups duck fat

Steps:

Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
Preheat oven to 225 degrees F (110 degrees C).
Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g

DUCK CONFIT NACHOS RECIPE

Duck Confit Nachos Recipe image

Provided by á-3514

Number Of Ingredients 6

Ingredients

Toasted slices of baguette
2 confit duck legs
1 cup sauerkraut
1-1/2 cups shredded emmentaler cheese
chopped parsley
cornichons

Steps:

1. Spread chips on rimmed baking sheet or in a shallow dish. 2. Brown duck legs in a skillet until crisp, shred the meat. 3. Top the toasted slices of baguette with sauerkraut, duck and cheese, then bake at 475 deg. in the upper third of the oven until melted, about 5 min. 3. Top with chopped parsley and cornichons.

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