Duck Confit, the Right Way
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Recipe Summary test
Regular white sugar can be substituted for the cane sugar.
If not serving right away, let duck cool completely after baking and store in its cooking fat. Fish it out of the fat and gently warm the duck in a pan prior to crisping the skin.
Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan.
Nutrition data for this recipe includes the full amount of duck fat. The actual amount of duck fat consumed will vary.