ruhlman.com

Ruhlman.com is one of the better food blogs that I read nearly every day.  Earlier this week it featured this recipe for Duck Confit, an excerpt of which is posted here. There is a link at the bottom of the page to take you to the full post. I recommend you put Ruhlman.com on your Google Reader by subscribing to the RSS feed at the site. ~blm

Olive Oil Poached Duck Confit:

6 duck legs, about 5 pounds/2.25 kilograms
Salt as needed (or if you’re unsure use .3  ounces of salt per pound/8 grams per 500 grams of duck)
4 whole cloves
6 peppercorns
3 cloves/25 grams garlic
3 bay leaves
olive oil as needed

1.    Sprinkle duck pieces all over with salt, a generous amount, the way you would a roast chicken or thick steak before you cook it.
2.    Roughly chop cloves and peppercorns with a knife and distribute evenly over the duck pieces
3.    Slice garlic and press slices onto each piece of duck

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To read the complete post at Ruhlman.com – CLICK HERE

Related stories:

1. Rendered Duck Fat and Fritons – Saveur.com
2. Enriched Duck Stock – Saveur.com