Pork Belly
Moderator
Everyone should try this but epically waterfowl hunters. Too many hunters are throwing away what could be some terrific food specifically the Thighs and legs. The confit technique is ideal for the tough muscle of wild bids leg quarters but works equally well on domestic birds. if you do not hunt you can likely get legs and thighs from your hunting friends. Do not teach them how to make this or your supply will dry up.
You will need:
approximately 5 pound of duck or goose legs and thighs.
1 1/2 oz or 40 grams Kosher salt
6 to 10 whole peppercorns
2 bay leaves
3 to six garlic cloves pealed and crushed depending on your taste
Enough melted fat to cover the meat Duck fat is traditional however melted Lard woks very well. Should be about four cups. Combine the spices, salt and duck in a large bowel until the meat is evenly covered with salt. Stack the meat in a nor reactive container including the spices and garlic and cover with cling wrap. Weight the meat with a plate and three unopened beers. Refrigerate the weighted meat for 24 hours. I recommend starting this process in the evening. After 24 hours remove the duck and rinse everything with cold water. Pat duck spices and garlic dry and place them in a heavy deep roasting dish. Deep and narrow is best to minimize the amount of oil needed. Cover with the melted oil. Place in a 180 oven on a middle rack at bedtime and remove from the oven in the morning. Leave the meat in the oil place the entire pot with oil and meat in the refrigerator to cool.
After the oil returns to a solid state you can begin to remove the meat from the fat. You can leave it on the bone or remove it. there will be a layer of jelly in the bottom of the pot, reserve this separately. The fat can be used again but will eventually become salty.
This meat is now cured and cook and will remain good for several weeks as long as it is stored under a layer of its own fat. Crisp and serve large sections of it as a main course. Or as I prefer fry diced potatoes in a combination of meat and fat for the best has you will ever have, Serve with a few eggs or a side salad.
One last possibility is to make Rilettes, combine about 8 oz shredded meat, 1/4 cup of the confit fat and small amounts of the confit jelly with a few cranks of fresh black pepper in you stand mixer. Beat with a paddle attachment at a low speed until you achieve a smooth spreadable consistency. Be aware the jelly is pretty salty taste your mixture often, adding fat and jelly as needed. Best served on crusty bread with beer or wine.
You will need:
approximately 5 pound of duck or goose legs and thighs.
1 1/2 oz or 40 grams Kosher salt
6 to 10 whole peppercorns
2 bay leaves
3 to six garlic cloves pealed and crushed depending on your taste
Enough melted fat to cover the meat Duck fat is traditional however melted Lard woks very well. Should be about four cups. Combine the spices, salt and duck in a large bowel until the meat is evenly covered with salt. Stack the meat in a nor reactive container including the spices and garlic and cover with cling wrap. Weight the meat with a plate and three unopened beers. Refrigerate the weighted meat for 24 hours. I recommend starting this process in the evening. After 24 hours remove the duck and rinse everything with cold water. Pat duck spices and garlic dry and place them in a heavy deep roasting dish. Deep and narrow is best to minimize the amount of oil needed. Cover with the melted oil. Place in a 180 oven on a middle rack at bedtime and remove from the oven in the morning. Leave the meat in the oil place the entire pot with oil and meat in the refrigerator to cool.
After the oil returns to a solid state you can begin to remove the meat from the fat. You can leave it on the bone or remove it. there will be a layer of jelly in the bottom of the pot, reserve this separately. The fat can be used again but will eventually become salty.
This meat is now cured and cook and will remain good for several weeks as long as it is stored under a layer of its own fat. Crisp and serve large sections of it as a main course. Or as I prefer fry diced potatoes in a combination of meat and fat for the best has you will ever have, Serve with a few eggs or a side salad.
One last possibility is to make Rilettes, combine about 8 oz shredded meat, 1/4 cup of the confit fat and small amounts of the confit jelly with a few cranks of fresh black pepper in you stand mixer. Beat with a paddle attachment at a low speed until you achieve a smooth spreadable consistency. Be aware the jelly is pretty salty taste your mixture often, adding fat and jelly as needed. Best served on crusty bread with beer or wine.
