Another Duck Confit Post
Just bought some duck confit legs from Pascal's Epicerie in Newport Beach, CA. Wondering what the BEST way to reheat them is. I've heard of putting them in a pan filled with water (which seems like it would take away all the nice fat), put in the oven, etc etc, but don't know which one produces the best results. I looked on other boards but couldn't find anything specific; if there is another post you can redirect me elsewhere. Any help would be appreciated!
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carswell
Jan 4, 2007 12:23 AM
According to Paula Wolfert, the best method depends on several factors, the main one being the breed of the duck. Moulard ducks have the biggest legs, thickest skin and (IMHO) best flavour. I put them skin side down on a ceramic baking dish and bake them in a preheated 400F oven for 15 to 20 minutes. This method comes from Bordeaux-native Alain Loivel, chef-owner of Montreal's Le P'tit Plateau restaurant, and has Wolfert's seal of approval (she mentions it in the new edition of *The Cooking of Southwest France*). If the skin needs further crisping, run the legs skin side up under the broiler for a minute or two.
Alternatively, Moulard or Pekin legs can be steamed for 10 minutes, drained of their excess fat and then browned skin side down in a skillet. The steaming makes the flesh silky and also removes some of the salt; the frying crisps the skin.
Muscovy duck legs have very thin skin and require a different approach. Heat 2-3 tablespoons of the confit fat in a skillet with a tight-fitting lid. Add 2 tablespoons peanut oil. Add 2 duck legs skin side down, cover the skillet and cook over high heat for 2 minutes, never lifting the lid. Remove the lid, wipe the inside dry, shake the pan to keep the legs from sticking. Cover and cook 1 to 3 minutes more. Uncover, pour off the fat, turn the legs skin side up, reduce the heat to low and cook 3 to 4 minutes more. Drain before serving.
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