Duck Confit With Spicy Pickled Raisins Recipes
DUCK CONFIT WITH SPICY PICKLED RAISINS
Provided by Dawn Perry
Categories Duck Roast Dinner Raisin Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.
- Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2-2 1/2 hours longer.
- Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.
- Increase oven temperature to 400°F. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30-35 minutes. Serve duck with pickled raisins.
- DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.
More about "duck confit with spicy pickled raisins recipes"
DUCK CONFIT WITH SPICY PICKLED RAISINS RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (98)Estimated Reading Time 4 minsServings 8
- Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 tsp. ground pepper and 2 Tbsp. salt.
- Preheat oven to 250°. Arrange duck, skin side down, in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 tsp. red pepper flakes), and ½ cup water. Cover pan with foil or lid and cook until fat is rendered (don’t be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2½ hours longer.
- Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or ½ tsp. red pepper flakes), 1 tsp. salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.
- Increase oven temperature to 400°. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes. Serve duck with pickled raisins.
DUCK CONFIT WITH SPICY PICKLED RAISINS - BON APPETIT
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Estimated Reading Time 2 mins
DUCK CONFIT WITH PICKLED RAISINS - CRAVING HOME COOKED
From cravinghomecooked.com
5/5 (3)Category DinnerCuisine FrenchCalories 493 per serving
- Prepare the duck: Using the tip of a sharp knife, prick the meaty part of each duck leg. Next, rub each leg with the minced garlic, followed by salt and pepper.
- Roast: Place the duck legs down in a roasting pan lined with a rack. Next, add in the thyme, first portion of red pepper flakes, and a 1 /2 cup of water. Finally, cover the pan with aluminum foil and cook for about 2 hours - until all the fat is rendered.
- Roast again: Remove the duck from the oven and remove the aluminum foil and rack. Turn the duck legs skin side up and place them back in the roasting pan in the fat. Finally, re-cover with aluminum foil and cook again for another 2 1/2 hours or until the meat is very tender.
DUCK CONFIT WITH PICKLED RAISINS - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory DinnerServings 8Total Time 4 hrs 50 mins
- Using a pushpin, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper.
- Arrange duck skin-side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin-side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2 1/2 hours longer.
- Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour. Before serving: Increase oven temperature to 400°F. Remove duck from fat and place, skin-side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper, and roast until skin is brown and crisp, 30–35 minutes. Serve duck with pickled raisins. Prepare before: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container, and chill. ADAPTED FROM RECIPE BY DAWN PERRY, EPICURIOUS http://www.epicurious.com/recipes
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