Hello everybody, welcome to our recipe site, if you're looking for Duck Confit Dinner recipe, look no further! We provide you only the best Duck Confit Dinner recipe here. We also have wide variety of recipes to try.
Before you jump to Duck Confit Dinner recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now much more popular than it used to be and rightfully so. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get people to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, a lot of people think that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, however, to make several simple changes that can start to make a good impact on our day-to-day eating habits.
One way to address this to begin seeing some results is to understand that you do not have to alter everything immediately or that you need to altogether eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of these foods, you will see that you’re eating more healthily than you did. Like many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.
Evidently, it’s not difficult to start integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to duck confit dinner recipe. You can cook duck confit dinner using 16 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to prepare Duck Confit Dinner:
- Use For the Meat
- Get 2 Legs of Duck
- Take 4 Sprigs Fresh Thyme*
- Provide 1 Clove Garlic
- Take 1/2 of a Shallot
- Take Coarse Rock Salt
- You need Freshly Ground Black Pepper
- Get For the Potatoes
- Get 3 Whole Medium Red Skinned Potatoes
- Provide 1/4 Cup Milk
- Get 1 Very Small Pinch of Nutmeg
- Use 1 Splash Your Rendered Duck Fat
- You need For the Asparagus
- Use 1 Bundle Green Asparagus
- Get 1 Cup Tap Water
- Prepare Olive Oil
Steps to make Duck Confit Dinner:
- Remove your duck from the fridge in the morning on the day you plan to cook it. I promise, it will be okay sitting out all day. It's very important!
- When the time comes to cook, score the skin on the duck in a diamond pattern with a sharp knife taking care not to puncture the meat itself. If you are uncomfortable with scoring, you can alternatively pierce the skin all over with a fork, but ensure that the entire layer of skin has holes all over it. This is where all of that delicious fat is going to render out from so be more liberal than you think you'll need to be with your stabs.
- Season your duck generously with salt and pepper making sure that there is an even coating on the entire surface of the legs. Be particularly generous with the pepper.
- Roughly chop your half shallot into large-ish pieces and slice your clove of garlic into quarters. Place into the middle of a high-sided baking tray. For your tray, it is important that it has high sides and should be small enough that the duck legs fit relatively snugly inside it as the duck will be using it's own rendered fat to cook itself.
- Place the sprigs of fresh thyme on top of your pile of shallots and garlic. *If you do not have fresh thyme, dry thyme can be substituted but you will have to sprinkle it onto the duck legs themselves along with the salt and pepper.
- Place the duck legs on top of the pile of shallots, garlic, and thyme and place into a cold oven. Only once your duck is already in, set the oven to 225 F. I know that seems low, but trust me.
- Allow the duck to slowly roast for about 2.5 - 3 hours, maintaining the low heat in the oven.
- When your duck is about 30 minutes from being done, prepare your potatoes but cutting them into into small one inch x one inch chunks leaving their skin on. Place into a pot of water and bring to boil. Allow the potatoes to boil until a fork can be inserted into them with almost no resistance.
- While your potatoes are boiling, prepare your asparagus by snapping off their bottom ends allowing them to break where they naturally want to when you bend the stalk. Place in a frying pan with one cup of water and cover tightly. Steam on high heat for about 10 minutes until fork tender and then remove from heat, drain, and set aside.
- When your potatoes are done, drain them and return to the pot. Add 1/4 cup of milk to the potatoes and mash thoroughly with a potato masher adjusting the amount of milk to how creamy or chunky you like. Season with a very small pinch of nutmeg as well as a very small amount of salt and black pepper.
- When the duck is 10 minutes from being done, crank the oven heat up to 400 F. It is okay if the oven doesn't quite ever reach that temperature during those 10 minutes. When the 10 minutes are up, remove the duck from the oven. The legs should now be golden brown all over.
- Steal about a tablespoon of the rendered duck fat from the bottom of the pan. Mix the fat into your mashed potatoes and set aside.
- Place your frying pan with the asparagus back on the burner at high heat and pour in a small amount of olive oil. As soon as the oil begins to sizzle, roll the asparagus around in the pan while counting slowly to 20. As soon as you reach 20, remove the pan from the heat and plate the asparagus. Season with a small amount of salt.
- Place your mashed potatoes on the plates in a mound and place the duck legs on top of the mashed potatoes. Serve immediately.
If you find this Duck Confit Dinner recipe helpful please share it to your friends or family, thank you and good luck.
