Fustini's Oils and Vinegars
Duck Confit

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Duck Confit

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Duck Confit


Submitted by Corporate Chef Andy Stewart

Servings4

Ingredients


Hint

There is a lot of prep that needs to be done a day or two ahead of time.


Directions

Step 1. 

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.


Step 2. 

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.


Step 3. 

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.




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