Duck Confit

A couple months ago, I attended one of my friends bachelor party. He decided that we were going to go to one of our friends favourite restaurants, Terroni. It has become somewhat of a tradition that when one of us graduates we go and celebrate there. Anyway's one of the dishes that was pre-ordered for the party was Duck Confit Ravioli. I was looking forward to this dish because I fell in love with the duck confit while I was in culinary school and hadn't had it in any form for a while. Unfortunately, I was somewhat disappointed with it and thought that I could make some improvements to it. When I found duck on sale I knew that I was going to do just that; attempt to make my own and make it awesome.  Here is the recipe for the duck confit itself. Remember I'm building on my previous pasta post, so consider this part 2 of 3. 

Just on a side, if you are want, you can make a dish out of the duck legs by grilling them or panfrying them, to crisp up the skin and serving it with a nice mustard vinaigrette salad, or even a cherry vinaigrette salad. Cherry and duck confit is a classic combination. You can't go wrong. For real. 

Duck Confit

Duck Confit

Ingredients:
4 Duck legs
3 cups Rendered duck fat
1 lb Butter
3 cups Olive Oil
1 Head of Garlic, peeled
1 Lemon quartered
1 Bunch of Thyme 

Directions:
Preheat oven to 250 fahrenheit. In a roasting pan place duck legs skin side up and toss in garlic cloves, thyme, and lemon quarters. Pour in Rendered duck fat, butter, and olive oil until duck legs are covered. Place in preheated oven and cook for 5-7 hours or until the meat easily pulls away from the bone. 

Take the meat out of the fat and let cool. Strain fat into a mason jar and place in refrigerator for later use in other recipes.