Garlic olive oil ·
Ginger and Honey balsamic ·
Meat and Poultry ·
SELECT Medium olive oil ·
Tuscan Herb olive oil ·
Duck Confit
Duck Confit
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2 duck leg quarters, trimmed of excess fat
- 2 tablespoons Fustini's Garlic olive oil
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 2 tablespoons Fustini's Ginger and Honey balsamic
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme
- 1 cup duck fat
- 2 cups Fustini's Medium SELECT olive oil
Directions
- Place the duck lets in a large bowl. In another bowl, combine Fustini's Garlic and Tuscan Herb olive oils, Ginger &, Honey balsamic, sugar, salt, pepper and thyme. Spread the mixture over the duck pieces, rubbing the marinade in thouroughly. Cover and refrigerate overnight.
- Rinse off duck legs and pat dry with a paper towel. Heat the duck fat and SELECT olive oil in a large pot over low heat until a thermometer reaches 200 degrees. Try to regulate the heat so the temperature stays constant. Carefully place the duck legs in the hot oil and fry until tender 1 1/2 - 2 hours. Let cool to room temperature in the oil, then cover and refrigerate.
- To serve, remove the duck from the oil and reheat in a 400-degree oven until the meat is hot and the skin is crispy.
Leave a comment