How Do You Make Duck Or Chicken Confit?
Duck or Chicken confit is, in my opinion, one of the tastiest ways to prepare poultry, but you need to know, it is NOT very healthy! Why? Well confit is defined as meat or poultry that is slowly cooked and preserved in its own fat and served hot. Rub the duck or chicken with the salt. Place it skin side down in a roasting pan just large enough to hold the pieces in one layer; season with the pepper, bay leaves, thyme and garlic. Cover and refrigerate overnight. Dry the duck or chicken with clean paper towels. Place it, skin side up, in a clean roasting pan, just large enough to hold the pieces in one layer. Bake the duck or chicken at 325°F until brown, approximately 15 to 20 minutes. Add enough melted duck or goose fat to cover the pieces completely. Cover the pan and cook in a 300°F oven until the duck or chicken is very tender, approximately 2 hours. Remove the duck or chicken from the fat and place in a deep hotel pan. Ladle enough of the cooking fat over the pieces to cover them c
