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Mar. 18th, 2019 09:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Duck Confit... FOR SCIENCE!
4 duck legs, drumsticks and thighs
1 Tbsp salt
4 sprigs fresh thyme
4 cloves garlic, smashed (Ha! I used... more.)
2 bay leaves, torn in half
1/4 tsp each peppercorns and allspice berries, lightly crushed
Line a small rimmed baking sheet with paper towels. In a large bowl, stir together everything but the duck. Add the duck and toss, covering the legs evenly with the salt. Place the duck legs in a single layer on the baking sheet and refrigerate, uncovered, for at least 24 hours and up to 3 days.
Brush the garlic and thyme off the duck, reserving them. Heat the Instant Pot to saute hot and arrange the duck legs skin-side down (I had to do this in two batches). Sear until the skin turns golden brown and the fat starts to render, 5-10 minutes. Flip the duck legs over and sear the other side for 5-10 minutes more. (Repeat.) Scatter the reserved garlic and thyme on top of the duck.
Cover and cook the duck legs on high pressure for 40 minutes. Release the pressure manually. Flip the legs over and cook on high pressure for 30 minutes longer. Let the pressure release naturally.
Cool completely and then store it in its rendered fat in the fridge or freezer. Separate out the duck stock from the fat and use it separately.
When you are ready to serve, heat the broiler and scrape the fat off the legs. Transfer to a rimmed baking sheet and broil until the skin is crispy, 3-5 minutes. Or crisp in a hot, dry skillet.
What worked: It was fine.
What didn't: My Instant Pot kept triggering "burn", presumably because there wasn't enough liquid in the bottom, and shutting off. Finally when it had cooled down for a bit I was able to get it to go the full 40 minutes.
Because you're not actually slow-poaching with added fat, the legs didn't absorb as much fat as they traditionally would. That means that crisping up won't get that lovely carnitas-like fried texture.
Will I make it again? I have three more duck legs to go through. Once we've used those we'll see, but my instinct is to revert to the traditional method. Or possibly trying sous vide instead.
4 duck legs, drumsticks and thighs
1 Tbsp salt
4 sprigs fresh thyme
4 cloves garlic, smashed (Ha! I used... more.)
2 bay leaves, torn in half
1/4 tsp each peppercorns and allspice berries, lightly crushed
Line a small rimmed baking sheet with paper towels. In a large bowl, stir together everything but the duck. Add the duck and toss, covering the legs evenly with the salt. Place the duck legs in a single layer on the baking sheet and refrigerate, uncovered, for at least 24 hours and up to 3 days.
Brush the garlic and thyme off the duck, reserving them. Heat the Instant Pot to saute hot and arrange the duck legs skin-side down (I had to do this in two batches). Sear until the skin turns golden brown and the fat starts to render, 5-10 minutes. Flip the duck legs over and sear the other side for 5-10 minutes more. (Repeat.) Scatter the reserved garlic and thyme on top of the duck.
Cover and cook the duck legs on high pressure for 40 minutes. Release the pressure manually. Flip the legs over and cook on high pressure for 30 minutes longer. Let the pressure release naturally.
Cool completely and then store it in its rendered fat in the fridge or freezer. Separate out the duck stock from the fat and use it separately.
When you are ready to serve, heat the broiler and scrape the fat off the legs. Transfer to a rimmed baking sheet and broil until the skin is crispy, 3-5 minutes. Or crisp in a hot, dry skillet.
What worked: It was fine.
What didn't: My Instant Pot kept triggering "burn", presumably because there wasn't enough liquid in the bottom, and shutting off. Finally when it had cooled down for a bit I was able to get it to go the full 40 minutes.
Because you're not actually slow-poaching with added fat, the legs didn't absorb as much fat as they traditionally would. That means that crisping up won't get that lovely carnitas-like fried texture.
Will I make it again? I have three more duck legs to go through. Once we've used those we'll see, but my instinct is to revert to the traditional method. Or possibly trying sous vide instead.
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