Recipe of Lemon Confit Recipe Bruno Albouze

Duck Confit, The Right Way

Just think about waking up and get a slice of this cake….

Recipe Summary Duck Confit, The Right Way

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Ingredients | Lemon Confit Recipe Bruno Albouze

1 shallot, minced

¼ cup evaporated cane sugar

¼ cup kosher salt

3 tablespoons coarsely ground black pepper

4 cloves garlic, minced

6 sprigs thyme, chopped

4 duck legs with thighs

4 duck wings, trimmed

4 cups duck fat

Directions

Info | Lemon Confit Recipe Bruno Albouze