Confit Of Duck With Herbed Potato Cakes Recipes

DUCK CONFIT WITH SAUTEED POTATOES

Duck Confit With Sauteed Potatoes image

Provided by Craig Claiborne And Pierre Franey

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 pounds Long Island potatoes
2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
8 tablespoons duck fat from the duck confit (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon finely minced garlic
1 tablespoon finely chopped parsley

Steps:

Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
Brown the ducks as indicated in the recipe and set aside.
Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.

DUCK CONFIT

Duck Confit image

Provided by Florence Fabricant

Categories condiments, project, appetizer

Time 3h15m

Number Of Ingredients 12

Ingredients

1 tablespoon kosher salt
1/2 teaspoon ground sage
1/2 teaspoon dried lavender
1/2 teaspoon ground allspice
1/2 teaspoon crushed juniper berries
1/2 teaspoon ground coriander
1/2 teaspoon canela or cinnamon
2 tablespoons cracked black pepper
4 duck legs and thighs (see note)
1/4 cup mild chili powder
8 garlic cloves, peeled
2 cups, approximately, rendered duck fat (see note)

Steps:

Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper. Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly. If necessary, separate the legs from the thighs. Add the chili powder and garlic.
Preheat oven to 250 degrees. Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs. Place in the oven, and bake about 3 hours, until the duck is very tender. Remove from the oven, and allow to cool. Cover and refrigerate overnight or up to 10 days in the casserole.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 157 milligrams, Sugar 0 grams, TransFat 0 grams

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