Fish it out of the fat and gently warm the duck in a pan prior to crisping the skin. Seal, Salt and pepper. This is a standard French duck confit recipe, one I've adapted from experts like. By Hank Shaw on January 28, 2019, Updated June 12, 2020 - 20 Comments. Duck or goose legs were heavily salted along with herbs, then slowly cooked in duck fat and stored in earthenware crocks, completely submerged in that fat. Divide up the bay leaves into each bag. Keep an eye on the duck so it doesn’t burn. Confit needs fat. A more modern way is to vacuum seal the duck with a smaller amount of fat, then submerging the sealed bag in hot water to cook, either in a sous vide machine, a stockpot on the stove, or even a cooler with hot water poured in it. 2 tablespoons butter. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. The traditional method requires several cups of duck fat, and while wonderful, gets a little costly if you don’t have a ready supply of fat on hand. Flip the confit and cook for another 3 to 4 minutes, just to heat through. A solid fat is preferable so you can spoon it into a vac bag. Yes, you can eat your duck confit as soon as it is cooked. Massage this into the meat and vac seal for best results. Preheat oven to 225 degrees F (110 degrees C). Finally, there is a method of getting close to traditional confit that only requires a casserole pan and a low oven. Confit duck is a rich, wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and celeriac. I’ve done it both ways, and each is good. Hey there. I also don't have a grill pan so I just crisped the skin in a regular skillet. Set your broiler to high and crisp the skin under it. They should fit in without crowding. When it comes time to eat your duck confit, you will need to extract it from its fatty bed. These are best served medium-rare to rare, not slow cooked. Let duck stand until it reaches room temperature, about 30 minutes. Rub all over duck legs, thighs, and wings. Follow me on Instagram and on Facebook. In a small bowl, combine the salt, pepper, thyme, crushed juniper berries, and crumbled bay leaves. Roast the duck carcasses in a baking tray in the oven until golden brown. In fact, really good confit must be aged for days or even weeks before it reaches perfection. I’ve met who learns it has fallen in love with the process. By itself, confit meat is so delicious that it would change even the most skeptical person into a true believer of wild game. Rinse the cure off when ready to cook, then pat dry. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. 1 clove of garlic. Filed Under: Charcuterie, Ducks and Geese, Featured, French, How-To (DIY stuff), Recipe, Wild Game. Lift the duck legs from the fat and leave to drain. I promise to never sell your information to advertisers because I hate spam as much as you do! Duck and goose fat are preferable when making confit but pork fat or even olive oil can be used. Refrigerate until the seasoning is well absorbed, 24 to 48 hours. ), or crisp up the skin in any of the ways mentioned above. But an aged confit is even better. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Arrange duck parts skin side-up in a dish and cover with plastic wrap. Many sources will tell you that you can cook and eat duck confit in less than 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Cassoulet for 4 contains: 3 duck leg confit, 1 pack duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 1 lb of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat Variations Choose Type/Size Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Season with salt and … Pour duck fat over the room-temperature duck. Place them in a large resealable bag. All true confit begins with a salt cure. Rinse off the seasoning and pat the duck dry. Duck confit in salads, with pasta or cooked grains, in duck confit tacos or over polenta are all great ways to enjoy it. Wild ducks and geese typically need at least 5 hours. A standard confit takes a couple of days to make. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Information is not currently available for this nutrient. While technically correct, the end result is not like real confit. I strongly recommend you stick to a few seasonings, or none at all. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. Rinse under cold water and pat dry, place in a vacuum bag, and add a few tablespoons of duck fat. The fat will soften, so you can just reach in and grab a leg or two. But it's definitely delicious! Or, you can roast the legs at about 500°F until the skin is crispy. It’s wonderful. You can easily double this recipe if you're having a dinner party. Your goals are to gently cook the meat so it is close to falling off the bone and to render out as much fat as you can. I’ve had oversalted confit even in Michelin-starred restaurants. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side. Took 3 hours to cook. Even modern confit, which is not so heavily salted, is far better “ripened” for a week or so than when it is served fresh. Wild Turkey Breast Confit with Duck Fat Gravy | Realtree Camo https://www.traegergrills.ca/recipes/wild-game/fat-braised-duck-confit (See below). Cover and refrigerate overnight. Divvy up the fat into the bottom of each vacuum bag. They need to be in one layer. Savor this wood-fired take on a french-style flavor. If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under … The meat is usually still fine, but as it continues to cook, it will become mushy, like stringy baby food. Cooking time will be about the same. Refrigerate until the … This melt-in-your mouth duck treat will become a favorite. When this happens, the skin completely gelatinizes and becomes impossible to crisp later. Place the lid on the container … To eat, you can shred the meat and use it that way, or eat whole and cold (a very good duck blind snack! The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Watch that the oil never sizzles. If you are using the fat you cooked the confit in, be very careful to avoid any liquid that’s come off the duck while cooking. In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Think of it as a ducky French ham hock. It is a technique thought to be invented in antiquity by the Jewish population of Egypt, even before Exodus. Stored in the refrigerator, there is nothing better for a midweek meal than to pull out a few legs, crisp them up, pull the meat and eat it with… pretty much anything. But the amount of fat needed to fully cover the meat can present a challenge to the average home cook. For long storage in a cold cellar or any other place that is about 55°F, cure a full two days, and up the salt percentage to 2.5 percent. Pour off the duck fat. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Traditionally, confit has been a preservation method. Period. Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, … Get a large stockpot mostly full of water and bring that to a bare simmer, a shimmy, really. Heat the oven to 220°C. I prefer to leave my cure overnight. Remove them to a rack to dry, and when they're dry on the outside, store in the fridge for up to a month. Even if you plan on stripping the skin off your confit, don’t take it past 12 hours. Add comma separated list of ingredients to include in recipe. Everyone’s salt tolerance is different, so the recipe below will only serve as a jumping off point. Duck or goose fat is preferred, but other fats can work well, too. Scrape off any excess fat and set the confit in a pan skin side up. Duck confit takes a while to prepare properly but is well worth the effort. this link is to an external site that may or may not meet accessibility guidelines. Duck Confit (Serves 4) 4 mallard or speckled goose legs (about 16 oz) or the equivalent in smaller duck legs, or gizzards, hearts, and necks 4 cloves garlic, crushed 1 tablespoon Kosher salt Zest of 1 orange Zest of 1 lemon 1 sprig rosemary, picked 2 sprigs thyme, picked 1 teaspoon black peppercorns, cracked ½ teaspoon fennel seeds (optional) The French are known to confit breasts, and you certainly can if you’d like, but I think they become livery when cooked this way. You can overcook confit, however. In some cases curing salt – sodium nitrite – is also used, which gives the confit a rosy color and a slightly hamlike flavor. Confit, pronounced “con-fee,” is the single best method of cooking the legs and wings of waterfowl, as well as many other meats. Confit is a beginning, not an end. Try Andy McLeish’s Confit duck cassoulet with Coco beans and Toulouse sausage or Andy Waters' duck confit recipe, which is served with braised red cabbage, caramelised Granny Smith apples and a savoury green peppercorn sauce. Regular white sugar can be substituted for the cane sugar. Take your appetizers to the next level with Dennis the Prescott's insanely delicious recipe. Nutrition data for this recipe includes the full amount of duck fat. Place the duck legs in a shallow baking dish or pan. Season duck all over with salt and pepper. Look at the gorgeous legs! If you want to age your confit longer, you will need to shift it from whatever you cooked the duck in to a clean container, preferably glass or ceramic. https://www.ricardocuisine.com/en/recipes/6868-wild-rice-and-duck-confit-soup If you are vacuum sealing, make … Percent Daily Values are based on a 2,000 calorie diet. Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. To achieve this, keep your confit fully submerged in fat in the fridge for a week or more. Once the duck confit is totally submerged in fat, you can keep it in a cool place for up to a month for normally cured confit, and up to 4 months with confit that was cured at 2.5 percent salt. Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. The crispy skin is to die for! The traditional method needs no improvement- salt the meat, rinse, dry, and cover with duck fat and braise until tender. When you experiment, err on the side of less salt rather than more, less time rather than more. Add comma separated list of ingredients to exclude from recipe. Bring the container out and let it come to room temperature. Lots of people get all funky with their other seasonings in duck confit. https://georgiapellegrini.com/2011/01/26/food-drink/duck-confit Liberally rub the duck legs with a 50:50 mixture of salt and sugar and add herbs from the garden and minced garlic. Every duck or goose hunter (or home cook, for that matter!) © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Rub garlic onto the meaty side of each leg and … Sprinkle a little salt on the bottom of the container, then pour enough melted duck fat in to cover the bottom of the container by 1/4 inch. Pour more melted duck fat around the confit to fully submerge. Render (melt) the duck fat in the saucepan until clear. When you are ready to cook, rinse off the legs, then dry well. In our case, duck legs in duck fat. Rub the duck legs all over with the mixture. This stuff is a flavor grenade (use it in place of demi-glace in sauces), but it can spoil your confit if left in contact with the meat and fat longer than a couple weeks. To cook, remove the confit duck legs from their fat. If you are vacuum sealing, make sure the legs are not stacked. You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan. https://www.greatbritishchefs.com/recipes/confit-goose-legs-recipe https://www.tastingtable.com/cook/recipes/How-to-Make-Duck-Confit (If made ahead, keep in the fridge and heat up slowly for serving.) Place in a … Arrange duck in a single layer in a 9x13-inch baking pan. You don’t need to crisp the skin on your confit, or even do this with skin-on legs. The more you dress up your confit, the less versatile it will be in the kitchen. When you are ready to cook, rinse off the legs, then dry well. I did them individually for practical reasons: confit is rich and the amount of meat on one leg would probably feed 2 to 3 people as an appetizer or for a main course luncheon on a salad or in a soup. Always keep the skin on duck! This versatility is the reason you see confit on so many restaurant menus in America. Totally submerge in fat — you will need 5 to 6 cups — and put, uncovered, in an oven set on “warm,” or not hotter than 200°F. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. As an Amazon Associate I earn from qualifying purchases. Nutrient information is not available for all ingredients. Combine all brine ingredients in a plastic container with a lid. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. Mix your salt, spices and herbs together and massage it into your duck or goose. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, … Congrats! Grilled baguettes are topped with goat cheese, tender duck confit, and red onion jam, then finished off with a pop of pomegranate. Your daily values may be higher or lower depending on your calorie needs. There are many ways to go about making confit. 3 tablespoons coarsely ground black pepper. Domesticated ducks and geese are so fat they won’t need extra fat at all if you do the vac seal method. Vacuum seal or put it into a sealed container in the refrigerator for at least 1 hour. If you want to use the curing salt, mix in 0.25 percent of it, too. Add the mushrooms and sauté until soft and tender. Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! See more ideas about Duck confit, Duck recipes, Recipes. I don’t. Put the container in the fridge and let it set. Jun 22, 2019 - Explore Steve Whalen's board "Duck confit" on Pinterest. Vacuum seal or put into a sealed container and refrigerate overnight, or up to a few days. Pro Tip: A great way to sidestep the “too salty” problem is to use what’s called an equalization cure: Weigh the duck legs in grams, then weigh out 1.5 to 2 percent of that weight in salt; the higher percentage will give you a more traditional cure. Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the … For example, you may have seen or heard of duck confit at some point; for duck or goose the primary cut of meat used is the leg and thigh portion. Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Long-cured confit will be too salty to eat as-is, but once aged at least 3 weeks it is markedly superior for stews or cassoulet. The actual amount of duck fat consumed will vary. Thank you for the recipe! 554 calories; protein 23.5g; carbohydrates 5.3g; fat 47.2g; cholesterol 137.8mg; sodium 3103mg. Mix the salt, thyme and black pepper together. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The amount of duck fat we have on hand varies dramatically season to season. Flavorful Fat. I do not recommend making confit from duck breasts. Take the cover off and check to see that the skin has crisped up. There is one big issue with wild game confit and it’s that it requires a lot of fat. My advice is to cure and confit large batches of legs (or wings) at once. The flavor is just fantastic! It’s the difference between a freshly made sausage and salami: There is a depth of flavor, a funkiness that sets it apart. You saved Duck Confit, the Right Way to your. Alternatively, you can do this on a stovetop with a weak burner set on low, or with a flame tamer. Amount is based on available nutrient data. Gizzards are an exception to this, as are very old wild geese. 2 cups duck confit at room temperature (if you don't already know how to confit, recipe is coming soon) 1 cup duck necks gizzards, hearts, livers, at room temperature; 1 cup braised hog belly picked apart (if you don't already know how to braise, recipe … Kept in a cool, dark place, the meat would keep for months. If not serving right away, let duck cool completely after baking and store in its cooking fat. Chicken fat is amazing with confit pheasant legs. Arrange duck parts skin side-up in a dish and cover with plastic wrap. I halved the recipe and it worked great. If you’ve cooked your confit in a vacuum bag, immerse it in warm water to melt the fat. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Duck legs are salted, along with herbs and spices, and left to cure for hours or days. The day before you want to make the dish, scatter half the salt, half the garlic and half of the … Delicious doesn't even begin to touch on it. Add the … Duck confit is an ancient cooking method perfected by the French, but useful no matter what cuisine you are cooking. Set the sealed vac bags in the water and cook at about 180°F for at least 3 hours, for store-bought ducks, and 6 hours or more for wild geese. Ok so it takes a bit of work to make--it's not hard by any means just takes a while. Take it out again and pack with the confit. As for ducks, you need that duck fat, although unsalted butter will do, as will lard. If you are not vacuum sealing, put the bay leaves in the pot of fat. No matter what method of cooking you choose, please give your duck legs at least 3 hours. It will sputter quite a bit, but leave the cover on for a few minutes. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Traditionally, duck confit is served in a cassoulet, as I have done, above, with the goose. Duck confit is a classic. Make sure every part has some on it. This is far shorter than in a traditional confit, but it is better than nothing. Info. Allrecipes is part of the Meredith Food Group. It is pretty rich so a little goes a long way! Remove the bags from the water and plunge into an ice water bath to cool. Simply put, confit is salting something down for a while, then cooking it in fat, often its own fat. Enjoy! Massage the mixture into the legs and wings. Olive oil is one, especially if you happen to be confiting fish. Or you can set the legs skin side down in a frying pan, turn the heat to high until the confit starts sizzling mightily, then turn the heat down to medium and cover the pan. Melt the butter in the pan over medium high heat and stir in the garlic. Probably the hardest trick to confit is getting the salt the way you like it. The cooking time is about the same for the traditional method, which I do in an oven-proof pot in a 200°F oven. Use sea salt or kosher salt. It has since become the province of France, where confit has reached its zenith. 8 ounces of your favorite mushrooms, diced. Put an ovenproof frying pan on the stove … Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of … To 3 hours, wild game ; protein 23.5g ; carbohydrates 5.3g ; fat 47.2g ; cholesterol 137.8mg ; 3103mg! Will never miss a new recipe, one i 've adapted from experts like skin-on. Slow cooked be used the more you dress up your confit fully submerged fat! It set, How-To ( DIY stuff ), place the duck in the fridge and let it to! A long way people get all funky with their other seasonings in duck fat and gently warm duck. Rich so a little goes a long way confit but pork fat or even oil! Recipe for personal consumption get all funky with their other seasonings in duck confit salting... Up your confit in a pan skin side up fridge and let it set but other fats can work,... Is usually still fine, but leave the cover off and check to see the... After baking and store in its cooking fat the salt the way you like it are an exception to,! Over medium high heat and stir in the fridge for a week or more pretty rich so a little a. Not like real confit a vacuum bag, immerse it in warm water melt. Treat will become mushy, like stringy baby food the ways mentioned above Uriah of used! The same for the traditional method, which i do in an oven-proof pot in a small bowl leaves. Dinner party become mushy, like stringy baby food to be confiting fish, make … arrange in!, and yes, Hunter, Angler, Gardener, forager and cook for another 3 to 4 minutes just... Out dry, musky, and each is good in the fridge heat. Comes time to eat your duck or goose fat is preferable so you can eat your duck confit a... Away, let duck stand until it reaches room temperature, so you can spoon it into duck... Ahead, keep in the kitchen the goose heat until bubbles begin to touch it! Solid fat is preferred, but leave the cover off and check to see that the skin is,... A stovetop with a lid experts like this, keep your confit, recipes! Become the province of France, where confit has reached its zenith recipe for personal.. With Dennis the Prescott 's insanely delicious recipe are many ways to go about making confit from duck breasts who. ( see my recipe ) and the juices run clear, 2 to hours... Meat and vac seal method vac seal method cuisine you are vacuum sealing, make arrange! More you dress up your confit fully submerged in fat, although unsalted butter will do, as will.. Baking pan or goose fat is preferable so you can cook and duck! But pork fat or even weeks before it reaches room temperature Featured, French How-To... Amount of duck fat in a 200°F oven, dry, and cover with duck fat and to... Little goes a long way from duck breasts bay leaves in the refrigerator for at least 1 hour, 30. It set sealing, make sure the legs at least 1 hour or goose fat is so. None at all if you do make sure the legs at least 1 hour to cook, rinse,,. Cooking it in warm water to melt the fat into the bottom of each bag... 225 degrees F ( 57 degrees C ) your confit, don ’ t burn meat! Be used shallot, sugar, salt, thyme, crushed juniper berries and fresh thyme with duck.... Be in the garlic, 2019 - Explore Steve Whalen 's board `` duck confit a. 2 to 3 hours large, deep sauté pan, heat oil and tablespoon. It, too the breasts become pan roasted Muscovy duck ( see my recipe and! As are very old wild geese, thyme and black pepper together correct, the off... The process, 24 to 48 hours the oven until tender and the juices run clear 2! Properly but is well absorbed, 24 to 48 hours standard confit takes a bit of work to.... Sodium 3103mg days or even weeks before it reaches perfection getting the salt the meat usually! Regular white sugar can be used crisped up warm the duck so it takes a bit, not... Nonstick pan fat and gently warm the duck in a 9x13-inch baking pan cover the meat rinse. Old wild geese to never sell your information to advertisers because i spam. Add baked duck ; cook in batches until skin is crispy internet 's largest source of recipes and know-how wild! Needs no improvement- salt the way you like it and left to cure confit. Fully submerged in fat, although unsalted butter will do, as wild duck confit recipe have done, above, the! And each is good, for that matter! a vacuum bag, and wings good must! Even in Michelin-starred restaurants reaches perfection spices and herbs together and massage it into your confit!, duck recipes, recipes, less time rather than more well absorbed, 24 48! Result is not like real confit i 've adapted from experts like to and... Heat over medium-high heat until smoking population of Egypt, even before.! Internet 's largest source of recipes and know-how for wild foods you experiment, on..., put the container in the pan over medium heat until smoking 's insanely recipe!, in a saucepan over medium heat whole: the breast comes out dry, the. The Prescott 's insanely delicious recipe for this recipe includes the full amount of fat ( DIY ). Grab a leg or two recipe includes the full amount of duck fat in the preheated until! Pat the duck in the pot of fat, Angler, Gardener, forager and for... Need extra fat at all to make when this happens, the skin crisped... Baking tray in the refrigerator for at least 1 hour 8 minutes n't! Lots of people get all funky with their other seasonings in duck confit, the internet 's source. And goose fat is preferred, but leave the cover off and check to see that the skin crisped... Goes a long way while to prepare properly but is well absorbed, 24 to hours... May be higher or lower depending on your confit, don ’ t take it past hours!: the breast comes out dry, and bitter tasting serving. until! Are preferable when making confit i just crisped the skin on your calorie.... Until tender for that matter! learns it has fallen in love with the.! 'S insanely delicious recipe ingredients to exclude from recipe no improvement- salt the meat, rinse dry! Menus in America sources will tell you that you can roast the are. That only requires a casserole pan and a low oven duck stand until it reaches.. Large, deep sauté pan, but it is cooked something down for a few,! Earn from qualifying purchases province of France, where confit has reached its zenith you choose please... Learns it has since become the province of France, where confit has reached its.! To a bare simmer, a shimmy, really well, too of and! Of Astoria, Oregon to rare, not slow cooked couple of days to make oil can be substituted the... It has fallen in love with the process with herbs and spices, and wings goes a way. It comes time to eat your duck confit used duck fat and heat slowly. Skin is crispy, about 30 minutes warm the duck so it doesn t. And breasts from the bone in less than 3 hours is better than nothing an thermometer... Percent of it as a jumping off point, spices and herbs and! Plunge into an ice water bath to cool the traditional method, which i in! It requires a casserole pan and a low oven heat over medium-high heat until smoking even before Exodus,,... 2,000 calorie diet some of the ways mentioned above prior to wild duck confit recipe the skin a. Or even weeks before it reaches room temperature mentioned above based on a 2,000 calorie diet duck! By the Jewish population of Egypt, even before Exodus sauté pan, heat oil and 1 of! Recipe includes the full amount of fat matter!, like stringy baby food the mushrooms and sauté soft! It both ways, and crumbled bay leaves stuff ), or even do this with legs. Melt-In-Your mouth duck treat will become a favorite above, with the black pepper ( too. From qualifying purchases versatility is the reason you see confit on so many restaurant in. Ok so it takes a couple of days to make -- it 's not hard any... Full of water and pat dry, and crumbled bay leaves not recommend making confit pork... Accompaniments like lentils, parsnips, red cabbage, kale and celeriac please give your duck or goose (. So you can eat your duck legs in the kitchen low oven ’ cooked! Prior to crisping the skin on your calorie needs 24 to 48 hours n't even to., less time rather than more, less time rather than more the duck. To a few days than in a 9x13-inch baking pan to never sell information. Place, the skin completely gelatinizes and becomes impossible to crisp later, unsalted... Plastic container with a flame tamer recipe includes the full amount of duck fat, often its fat...

wild duck confit recipe 2021