Fresh Duck Legs and Rendered Duck Fat
I would like to make some duck confit and am looking for some fresh plump duck legs, and a couple quarts of fat -- does anyone have suggestions as to where I should look? I found one place that had fresh duck legs at St. Lawrence but they only looked so-so -- a couple other places had frozen legs, or fresh breasts. Also, in terms of the fat,I know a couple places that sell 250 mg for $3 or $4 but because I need a couple litres, I'd like to find something a little more economical.
Suggestions?
mickeyj
Sep 30, 2006 09:11PM
Haven't been to the market (or Toronto) for a while, but duck legs that are air chilled, maybe a bit dry looking are always better than those soaking in their own blood in a plastic bag.
So, buy a whole duck or some lovely Brome Lake breasts and save the fat from cooking those to make your confit. The trick is to filter (coffeee filter) the warm grease then freeze it until the next time.
Look up Julia Child's recipe for steam roasting a duck or goose, it will result in the purest, nicest duck fat for cooking (don't forget to fry some potatoes in it and dust them with paprika).
As for the breasts. Thaw, if frozen, and season with coarse sea salt and pepper plus a little fresh thyme. Pre-heat your best seasoned cast iron or carbon steel pan . Wipe the pan with some olive oil on a paper towel then place the breasts skin side down and watch the magic happen. The fat will melt, the skin will crisp but the meat will be insulated from the heat. After 7 - 10 minutes you will have rendered fat, crispy skinnned duck breats with nearly raw meat. Drain the fat, flip them over, add your flavourings and roast them 'til medium rare. Slice and enjoy with a nice pan sauce. Use the fat for your confit and life will be good for another day.
Da Cook
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Nice!! Great tips -- thank you for taking the time to reply to my post.
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Did you really mean to suggest preheating the pan? Duck breast comes out quite a bit nicer when started in a cold pan, I find. I don't know why that is, but I read it a few years ago and became a quick convert.
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Hello pimentdespelette
I always use cast iron or carbon steel. The rule I follow is thus: "Hot Pan + Cold Oil = Food Won't Stick". Remember we are trying to maximize the contact for rendering fat. The result being crisp skin, rare meat and the minimun amout of fat left on the breast. I don't know what pans you like to use, so you may achieve good results from a cold pan. I gave away my $180 Calephon 1 pan as I didn't need a bed pan. I hang a few stainless pans in my kitchen because they're pretty and shiney, I just don't cook on 'em
Cheers
Da Cook
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Longos at York Mills and Leslie usually have them in stock.
I don't know where to buy duck fat cheaply.
Cumbrae sells it but not sure of cost.
I save the duck fat in the freezer, from last roasting.
It keeps for a very long time.
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I have cooked confit many times (oh, say 6 times in the last 3 years). I have done it several ways. I found reasonably priced legs once and bought some of the rendered fat. You would be surprised how little fat you actually need. If you wedge the legs into the bottom of a heavy-bottomed stock pot so that there is as little space between them as possible, then, the diplacement is fairly complete and it doesn't take much to cover them with fat. I think I used 3 of those little cartons of fat for 6 legs in pot.
However, it is better and easier if you have more fat (no worrying about the legs sticking out etc...). So, the best way I have done it was when I cooked confit for a party of 12 once and I bought whole ducks, remove breasts and legs and then rendered the carcasses in the oven for the fat. It worked out great and I love duck breasts as well so there wasn't any risk of waste.
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Call The Healthy Butcher, 565 Queen Street West (416) 674-2642 ... they may not have duck legs on hand, but they will order you duck legs and tubs of duck fat. Their product is superb in all respects and you will not be disappointed.
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Sunny Meat Market @ 327 Spadina in China town has fresh poultry of all sorts and had duck legs at $3 something a lb, a nice clean modern store
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