Confit is Neat

If you have never had the pleasure of eating duck confit, you are missing out on one delicious life experience. Don't be put off - it sounds fancy, but all "confit" means is that the duck has been salted and slowly cooked in fat - traditionally it's own fat. I know, sounds somewhat frightening, but remember that duck fat is one of the tastiest substances on the planet and that slow cooking over low heat makes the meat fall-off-the-bone tender.

I decided to make a risotto out of my confit. Since duck has a fairly strong flavor, I thought that Parmigiano Reggiano would stand up nicely as a complimentary flavor due to its sharpness and nuttiness.

Risotto with Duck Confit and Parmigiano


1 c arborio or carnaroli rice
3 c chicken stock
1/2 c dry white wine
1 medium onion, diced finely (about 3/4 c)
1 t fresh thyme, leaves picked from stems
2 confit duck legs
1/2 c grated Parmigiano Reggiano
3 T duck fat or olive oil
Salt and pepper

Serves 4 as a first plate or 2 as a main dish

Sautee the onion in the duck fat over medium heat until the onion starts to turn translucent. Add the rice and stir to coat the rice grains with the fat. Let the rice "toast", stirring frequently until it begins to give off a nutty aroma. This should take about 4 minutes.

Add the wine and stir frequently, until it is absorbed. Add 1/2 c of the stock and continue stirring. When this stock is absorbed, add another 1/2 c of stock. Repeat this process, remembering to stir frequently, until the rice is just cooked. It should still have a chewey bite to it, but should not be at all crunchy (this is al dente). During the last 5 minutes of this process, shred the duck meat and add to the pot along with the thyme, salt, and pepper. When the rice is done, remove the pot from the heat and stir in the Parmigiano. Cover and let sit for 5 minutes before serving.



Duck Confit

2-3 c duck fat
2 duck legs
Kosher salt and pepper

This is so simple and yet so unbelievably good. If you don't have enough duck fat, throw some bacon fat in to help. Not traditional, but tastes fantastic. When you're done, put the fat in a container and store in the freezer to use next time.

Preheat the oven to 225. Season the duck legs with the salt and pepper. In a small pot, sear legs over medium-high heat until skin begins to turn golden brown. Add fat to the pan until the legs are completely covered. Cover the pan with a lid and place in the oven for 3-4 hours.

Note: Traditional duck confit would be salted and stored in the refrigerator overnight prior to cooking. This helps preserve the meat. This never lasts long in my house, so I usually skip this step.