Duck Confit is one of those preparations that you want to plan more than one use for. It is time consuming and so we always make more than one meal from them. So decide how you plan to use them before buying so you know how many you will use.
Here is how we use them: we use the thigh meat picked clean as filling for Ravioli! Then we serve the drumsticks along with a contemporary version of cannellini bean cassoulet with side of frisee (curly endive) roasted garlic salad topped with roasted pumpkin seeds. And sometimes we even place both the thigh and hind quarter on with the cassoulet.
Just know that all the bones and skin should be saved to make a nice broth/stock.
Important to remember is that though we no longer make duck confit as a preservation method, we still cure it with salt so it is the salt for the dish and no added salt is typically needed. Still you must taste as you cook, and never salt before tasting.
2 tablespoons Vignalta brand* sea salt
- 1 teaspoons ground coriander
- 1 Tablespoons dried lavender blossoms
- 2-4 each duck HIND quarters legs
- 2 cups duck fat or other fat as desired
Combine seasonings; rub generously over both sides of duck legs; place in refrigerator on a rack for 3 hours, uncovered; remove, rinse and dry well; place duck in a roasting pan and cover with vegetable oil; bring to a simmer on the stove; cover with parchment and foil; place in 325ºF convection oven and cook for approximately 2 ½ hours or until duck pulls away from the bone; remove from fat and cool, reserving fat for other culinary uses. Finished duck will not be overly salty and if you prefer more salt, keep on cure for another hour.
If you cannot find Vignalta salt, mix 2 cloves garlic, pasted with 2 teaspoons salt and 4 teaspoons finely chopped tender rosemary shoots (no stems).