There is no such thing as a perfect evening (at least when I’m in the kitchen). With all the chaos from cooking, eating and cleaning up again for the next courses we all kind of forgot that our seventh course, duck confit, took three hours to cook. The whole idea behind duck confit is to slowly roast it in its own fat for a LONG time so the skin gets golden and crispy, while the meat is juicy and tender. By the time we realized this, however it was around 10 p.m. and there was no way we were waiting three more hours. We opted to cook the duck the next afternoon and had a little picnic before packing up and heading home.
When we finally got to cut into these babies the meat was practically falling off the bone. It was so tender!
The meat was the perfect kind of salty, due to the Artisan Sel Gris salt brine it had sat in the night before. Sel Gris is the perfect choice for duck confit because of it’s high moisture content.
A dryer flake would absorb some of that moisture released from the meat, but sel gris doesn’t, so it creates the perfect crusty skin. I would recommend this meal to anyone who has the patience. It was a real treat and a great way to end the weekend. With that being said we’re not done yet! We need to go back in time for one last plate….DESSERT!
- ¼ Sel Gris Fine
- 2 lbs. duck legs and thighs
- 1 bay leaf
- 8 ounces duck fat
- 1 ounce fresh thyme
- Dissolve the salt in 4 cups water in a large container, add the duck and bay leaf and cover/refrigerate overnight
- Preheat oven to 400 degrees
- Drain the bring and discard the bay leaf
- Place the duck, duck fat, and fresh thyme in a roasting pan
- Wrap tightly with plastic wrap, and then foil. Place in over for 3 hours
- Remove foil and plastic and strain fat from pan (be sure to save it, this stuff is gold)!
- Serve hot