Duck Leg Confit *Ready to Eat!*

$29.95

Intro

Sous Vide Ready to Eat Duck Leg Confit.  Two legs per package.

Scroll down for two recipes for this product from our favorite chef!

These are chef-crafted, fully cooked and ready to eat right out of the bag, but perfected after a few minutes under the broiler, or 7 minutes in an oven at 450.  We’re talking perfectly seasoned, fall off the bone duck confit.

Save the fat (“liquid gold” as it’s known in our inner circle) for cooking your next…everything! It will make the tastiest potatoes you’ve ever had, and it will make basically all other foods better! Cook down the remaining liquid, add a splash of wine or orange juice, and have a very delicious feast.

Ingredients:  Timberfeast Pasture Raised Duck Legs, Salt, Black Pepper, Rosemary, Thyme, Spices.

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We asked our favorite chef friend, Justin Moser, if he could create a couple recipes to share with you!

He came up with two awesome ideas to make with our Sous Vide Duck Leg Confit:

Duck Fat Noodles, Pea Shoot Pesto, with Duck Confit and Poached Egg

and

Honey Mustard Glazed Duck Leg, Braised Carrots, Lentils

About Justin: Justin Moser is a Chicago based chef, and is the founder and chef of LongShot. He was born and raised in the Midwest. Raised in a Southern family, a love of food and community has been a driving force of life from the very beginning. He mainly focuses on slow food, using techniques old and new, to preserve and transform all the amazing, delicious foodstuffs grown in the Midwest by all of the hard working, passionate farmers and growers. Melding this philosophy with a strong skill set based in European techniques, he strives to make cooking and preserving fun, approachable, and exciting for even the most modest of cooks. He’s a true advocate for sustainable, local, seasonally driven cooking. Using the plethora available in the Midwest as inspiration, he truly feels at home with simple things like grilled onions, smoked meats, and good crusty sourdough bread. When not cooking he likes to garden, fish, and hang out with his pit bull, Truffle.

Duck Fat Noodles, Pea Shoot Pesto, with Duck Confit and Poached Egg
Duck Gold Noodles
This meal is a really good example of using the “extras” from food preparation. When you make duck confit, there’s a purge of moisture from the meat that settles under the fat as it cools. Chefs call this “duck gold”, as it’s probably the most delicious and rich duck stock you’ll ever taste. We use that liquid and some duck fat to make egg noodles for this one, substituting it for the usual oil and water/milk.

The pesto we made was with pea shoots, which go great with the noodles as well as the herbs in the confit. Feel free to substitute any herb or green you like. We sometimes make it with ramp leaves even!!

To harvest the duck gold, simple bring a large pot of water to a boil, turn it off, and place the bag of duck legs in it. Let sit for 15 minutes. Open the bag and carefully pour the liquid into a cup. The fat will settle on top and the gold underneath. Then, pick the duck leg meat, making sure to remove any bones, big or small. After all the meat is picked, set it aside in the fridge until ready to assemble.

Egg Noodle

2 cups All Purpose Flour
4 Ea Large Egg Yolks
¼ cup Duck Fat
¼ cup “Duck Gold”
2t salt

6 Quarts Water
¼ Cup Salt

Mix the flour and salt on a clean work surface and make a well. Place the yolks, fat, and gold in the middle and using a fork, stir slowly, pulling a little flour in with each pass until you absorb all the flour. Knead dough for 4 to 5 minutes, until dough is firm and smooth, adding a little water if the dough is too dry. Wrap in plastic and let rest for 1 hour.
Using a pasta roller or rolling pin, roll dough out to ⅛” thick and cut into ¼“ by 3” strips. Dust the noodles in flour and scatter in a single layer, and let them dry while you boil the water.
Bring the water and ¼ cup salt to a rapid boil. Boil the noodles for 5 minutes and drain. Reserve 1 cup of the cooking water to warm up the duck confit.

Pea Shoot Pesto

2 Cups Pea Shoots
2 Cloves Garlic, grated
1 Cup Sunflower Oil
¼ Cup Black Walnuts, toasted
Salt, to taste

In a food processor, combine the shoots, garlic, and nuts. Grind into a coarse paste and stream in the oil. Season with salt.
Store in the fridge for up to 5 days.

Poached Egg

3 Quarts Water
2 Tablespoon White Vinegar
2 Large Eggs

Bring the water and vinegar to a simmer.
Crack the eggs into a bowl, one at a time and slowly lower into simmering water. Stir very gently to create an oval shape.
Poach for 4 minutes and remove with a slotted spoon. Rest on a plate.

Assembly:

Place the picked duck and reserved pasta water in a large pot and heat slowly until hot.
Add the cooked drained noodles and stir to combine
Slowly spoon in the pesto, on tablespoon at a time, until pasta has reached desired consistency, nothing wrong with a little leftovers.
Adjust seasoning as desired and place in bowls. Place an egg atop each bowl of pasta and garnish with shaved parmesan, cut chives, and a crack of fresh pepper. Enjoy!!

Honey Mustard Glazed Duck Leg, Braised Carrots, Lentils

Inspired by the classic combination of fried chicken and honey mustard. Here we keep the legs whole and grill them, brushing honey mustard on as they slowly crisp. Duck and lentils go great together, and the garam masala adds just the right amount of spice for a nice match with the carrots and glaze. You could easily just roast them in the oven at 325 degrees if you don’t have access to a grill.

Honey Mustard

½ Cup Raw Honey
½ Cup Dijon Mustard
2 Tablespoons, Apple Cider Vinegar
Salt, to taste

Braised Carrots

1 Quart Carrots, oblique cut *see note
2 Quarts Cold Water
1 Tablespoon Butter
1 Tablespoon Salt
2 Sprigs Fresh Thyme

Place the carrots in a 4 quart pot with all the remaining ingredients.
Bring to a simmer and cook until carrots are just tender.
Cool carrots in liquid.

Lentils

1 Tablespoon Sunflower Oil (Feel free to substitute any cooking oil)
4 Cloves Garlic, Sliced
1 Quart Lentils (We use french lentils, they hold up better than other varieties.)
2 Teaspoons Garam Masala
1 Teaspoon Salt

Sweat the garlic until soft and fragrant.
Add the lentils and garam masala.
Toast the spices for 1 to 2 minutes, stirring constantly.
Cover the lentils with water and add the salt.
Simmer for 30-40 minutes, until the lentils are cooked but still intact.

Assembly:

Lightly oil the duck legs and place on a grill over medium heat.
Brush them with the honey mustard every 3 minutes, turning over ocassionally.
Heat the legs until a thermometer inserted into the thickest part reads 160 degrees.
While the legs are heating up, warm the lentils in a sauce pan.
Remove the carrots from the liquid and heat up in a pan with a knob of butter. Letting the butter brown slightly and carmelize the carrots.
Place the lentils and carrots in a sturdy casserole and place the duck legs on top. Feel free to include some grilled onions or mushrooms as well!!!
Enjoy with friends.

Note: this is a fun cut that gives you a good shape for roasting vegetables. It’s done by holding the knife at a slight angle and turning the carrot towards you after each cut.