duck
confit

If you are looking for a unique and special flavor, duck confit will fit the bill! Introduced to France by the Romans, 'confit' is a French word that means 'to preserve.' A traditional food preservation method, the chosen protein is rubbed with salt and then slow cooked at low temperature it in its own fat. The meat becomes fall-off the bone tender and is able to be stored for months at a time- sans refrigerator! 'Confit de Canard' became a famous regional dish, and is now known world-wide as a gourmet delicacy.

Draeger's has sourced their Muscovy duck from Grimaud Farm in the San Joaquin Valley. Their Muscovy breeding stock is imported from France and are raised without the use of steroids, antibiotics, or growth hormones. Fed a balanced diet and allowed to fully mature, Grimaud Farms lets nature perfect their ducks. They work to provide superior duck with a dedication to excellence.

CLASSIC DUCK CONFIT

Serves: 4-6

Cook Time: 4 hours

Prep Time: 24 hours

Difficulty: Intermediate

Ingredients:

4-6 Duck Legs
3 cups Rendered Duck Fat
1 tbsp Kosher Salt
1 tbsp Whole Peppercorns
4 Shallots, Roughly Chopped
1 White Onion, Roughly Chopped
6 Cloves Garlic, Roughly Chopped
¼ cup Chopped Italian Parsley
8 Sprigs Fresh Thyme
8 Springs Fresh Rosemary

Directions:

The day before you will be cooking your duck, mix together the Kosher salt, peppercorns, shallots, onions, garlic, parsley, thyme and rosemary in a large bowl. Toss the duck legs in the dry rub and select a pan in which they can lay snugly side by side in a single layer. Lay the legs in the pan, cover them, and place them in the refrigerator for 24 hours.

The following day, remove the pan from the fridge and rinse the duck legs in cold water. Pat them dry and place them in a high-sided roasting pan. Preheat the oven to 225℉, making sure the oven rack is in the center of the oven.

While the oven is warming, place the pan with the duck breasts on the stove, skin side down, and add the rendered duck fat to the pan. The duck fat should just be enough to completely cover the duck legs (a little of the leg bone sticking out is okay!)

Over medium-high heat gently heat, allow the rendered duck fat to reach a rolling bubble. Once a full rolling bubble is achieved, remove the pan from the heat.

Cover the duck legs with a layer of parchment paper, gently pushing down on the paper to remove any trapped air bubbles from under the legs. Then add a layer of tin foil or baking lid as an extra cover over the pan.

Place in the oven. Cook for 4 hours. When the duck is done, gently prod the leg to check it- the meat should give no resistance when pierced gently with a knife of fork.

* You only need enough duck fat to cover the duck legs. This may range between 2 cups and 4 cups, depending on the number and size of the legs.

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OPTIONAL: CRISPY SKIN FINISH

While this optional finish adds an extra 45 minutes, crisping the duck confit skin makes for an extra tasty leg! Remove the duck legs from oven and turn up the heat to 465℉. Very gently remove the legs from the rendered fat (so they don't fall apart) and place them on a roasting rack, skin-side up.

Pat off the remaining fat and let sit for a minute. While waiting, place 1" boiling water in the bottom of a new roasting pan and place the rack over the pan. Roast the legs for 40 minutes, rotating the pan once or twice, to make sure that all the skin has a chance to brown. Serve immediately once removed from the oven!

WINE PAIRING

Whites: Duck confit is very tender, but it has an oleaginous quality which an off-dry white wine is poised to cut through.

Pinot Gris - Chenin Blanc - Picpoul

Reds: Find a fruit-forward, light bodied wine to compliment the flavor of the duck meat.

Beaujolais - Zweigelt - Grenache

CONSIDERATIONS

Organic or natural turkey?
Pre-brined, or do you want to brine it yourself?
How many people are you feeding?
Do you want leftovers?
How are you going to prep and cook it?

PRO TIPS

Recommend 1 1/2 pounds per person.
Specify you want a brined, spatchcocked, or both turkey.
Plan a full 24 hours if you are going to brine the at home.
Do not stuff a bird in advance; stuff it just before roasting.
Cooking time is cut in half for a brined turkey.

SAFE POULTRY HANDLING

Keep the poultry cold right up until the time you cook it.
While prepping poultry, wash your hands, knives, cutting board, and counter thoroughly and often with hot water and soap.
Do not let raw poultry juices come in contact with other foods.
Use a meat thermometer. After the turkey rests, the breast should register 170℉, and the thigh, 180℉.
If cooking a stuffed bird, the temperature of the stuffing should register at least 160℉.

Diestel Turkeys come DEEP CHILLED to maintain freshness. This means you must thaw the bird in your refrigerator:

THAWING TIMES

4 to 12 pounds - 1 to 2 days

12 to 16 pounds - 2 to 3 days

16 to 20 pounds - 3 to 4 days

COLD WATER THAWING TIMES

4 to 12 pounds - 2 to 6 hours

12 to 16 pounds - 6 to 8 hours

16 to 20 pounds - 8 to 10 hours