Skip to main content

Home-Cured Duck Confit

Home-Cured Duck Confit

Serves 6
Stan and I learned how to make this duck confit at a cooking class in Napa, California
 on our 25th anniversary road trip.  The class was in a cave at Pine Ridge Vineyards.
Being Mormon, we stood out a little since the class (unbeknownst to us beforehand) was about learning how to pair what wine with what food.  Obviously we don’t ever drink, but we had fun getting to know the other people in the class, and came home with some new recipes!

6 Duck legs, health food store has them *
6 TBL kosher salt
1 TBL sugar
2 All Spice seeds
1 bay leaf
1 tsp thyme, chopped fresh
1 tsp chervil, chopped
1 tsp tarragon, chopped
1 quart duck fat

1.     Grind the Cure ingredients in a spice grinder or food processor for 30 seconds.  Divide the cure evenly among the duck legs and rub in well.  Place duck on wire racks set in rimmed baking sheets.  Cover with plastic wrap.  Cure in refrigerator overnight. 
2.     The next day, rinse off salt cure with cold water.  Pat legs dry, then place in a deep pan and cover with hot duck fat.  Cover pan with foil or lid. 
3.     Bake at 225º for 3 to 4 hours.  Drain off fat and reserve for future use making Confit again.  Save a little to roast potatoes in garlic.  Allow legs to cool.

Duck Confit Salad:

3 Roma tomatoes, cored
3 bunches Friseé, green parts removed
2 C baby Arugula
1 C Little Gem lettuces, chopped
1 TBL thyme leaves, chopped
2 C olive oil
¼ C Red Wine Verjus (Fusion brand is what cook used)
Salt & Pepper, to taste

1.     Peel tomatoes by blanching in boiling water for 20 seconds, then plunging into ice water.  Split them in half, season with salt and pepper, 1 tsp chopped thyme and place in deep dish, cover with 2 C olive oil. 
2.     Bake at 225º F for 1 hour.  Remove and allow to cool slightly in oil.  Keep the oil.
3.     When tomatoes are cool enough to handle, carefully dice them.  Place diced tomatoes into a bowl.  Add ver jus, 2 tsp thyme and whisk in ¾ C leftover olive oil (from cooking tomatoes).
4.     Toss tomatoes/vinaigrette with greens, place on plate next to hot, crispy duck confit leg.  Serve.

*You may buy Confit de Canard from D’Artagnan 1-800-327-8246.


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to
Keto Pancakes. Ingredients 1 cup almond flour 2 tbsp coconut flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 4 eggs 1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk) 1 tbsp coconut oil, melted (more for greasing your griddle or pan) 1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a bowl. Add the wet to the dry and whisk well. Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter. Heat your griddle to 350 degrees. Add some coconut oil to your griddle to keep the pancakes from sticking. Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle. Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes. Keep