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OFF DUTY --- Cooking & Eating -- Mega Meal: Classic Duck Confit --- A writer lets go of a long-held aversion to embrace a French favorite -- and her inner Gascogny farmwife
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OFF DUTY --- Cooking & Eating -- Mega Meal: Classic Duck Confit --- A writer lets go of a long-held aversion to embrace a French favorite -- and her inner Gascogny farmwife
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OFF DUTY --- Cooking & Eating -- Mega Meal: Classic Duck Confit --- A writer lets go of a long-held aversion to embrace a French favorite -- and her inner Gascogny farmwife
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Newspaper Article
OFF DUTY --- Cooking & Eating -- Mega Meal: Classic Duck Confit --- A writer lets go of a long-held aversion to embrace a French favorite -- and her inner Gascogny farmwife
2011
Overview
About 1 Hour Total Time: minimum 1 Week Yields: 8 main courses or 24 appetizer portions 5 pounds duck legs (Moulard, Muscovy or Pekin) 3 tablespoons plus 1 teaspoon coarse Kosher salt 1 1/2 tablespoons coarsely chopped shallots 1 teaspoon coarsely chopped fresh garlic, plus one whole head of garlic, halved crosswise 1 1/2 tablespoons chopped flat-leaf parsley 2 teaspoons black peppercorns, lightly crushed 1 bay leaf, crumbled 1 sprig fresh thyme, chopped Butcher's lard (optional) 6 cups rendered duck fat 2 whole cloves WHAT TO DO: 1. Toss duck with salt, shallots, chopped garlic, parsley, peppercorns, bay leaf and thyme.
Publisher
Dow Jones & Company Inc
Subject
