COOK SOMETHING CONFIT... IT'S FRENCH AND IT'S DELICIOUS
Here we have a legendary cooking technique that requires time and patience but I promise you it's worth the investment. Fact, the best way to transfer flavor is via liquid. Confit does this and so much more. Its a slow cooking technique where food is submerged in it's own fat and technically poached. The outcome gives you the riches most succulent and flavorful protein you'll ever eat. By the way, this technique is super old school. It was used long before refrigerators were around as a way to store meat during the winter months. Once cooked, as long as the meat remained submerged in fat it created a barrier against bacteria and would last for weeks.
- 4 leg quarters
- 1 1/2 cups rendered duck fat
- 1/4 cup salt
- 2 tbsp granulated sugar
- 3 tbsp chopped tarragon
- 3 tbsp chopped italian parsley
- 1 clove garlic
- 1 whole star anise
- 1 tsp black pepper
SALAD W/ BLACKBERRY VINAIGRETTE:
- 1 cup picked kale leaves or whatever you prefer
- 1 pear jullienned into thin strips
- 1 tbsp olive oil
- 7 blackberries
- 2 tsp sherry vinegar
- 1 tbsp of honey
- 1 tbsp whole grain mustard
- Salt & black pepper to taste
- In a medium mixing bowl, mix in 1/4 cup salt, 2 tbsp sugar, 1 crushed star anise, 2-3 tbsp chopped tarragon, 2-3 tbsp chopped italian parsley, 1 crushed clove of garlic, and 1 tbsp of fresh cracked black pepper. Vigorously mix everything with your hands making sure to almost “crush” the ingredients together.
- Add the chicken to the seasoned salt mixture (curing salt) and thoroughly rub the flavorings into the skin and flesh sides. After 5 minutes or so of rubbing, cover the chicken with the remaining curing salt, cover with plastic or a damp towel, and set in the fridge for 30 minutes.
- Remove the lightly cured chicken from the fridge, take them out of the curing salt and lightly rinse off the excess salt and flavorings. Place the chicken onto a dry towel to blot off excess moisture.
- Place the cured chicken into a 2-3 inch deep baking tray and cover the chicken with rendered duck fat or chicken fat. Ideally, you want to completely submerge the chicken in the rendered fat, but it can be hard to come by and fairly expensive, so it’s ok to supplement some of the duck fat for canola oil or even rendered chicken fat. Cover with a lid or aluminum foil and bake in a 300f oven for 2 hours.
- Once the duck legs are very tender, take them our of the oven and allow to cool in the baking container for 30 minutes – 1 hour. Once cool enough to handle, take them out of the fat and onto a plate or tray, cover with plastic, and refrigerate for 1 hour.
- Once the duck has chilled completely, get a medium sauté pan on medium-high heat and add one of the chicken pieces skin side down into the pan. Crisp the skin for 5 minutes or so, turn it over and continue to cook for another 5 minutes until the chicken start to become tender and hot in the center. Take it out of the pan and place onto dry paper towel to blot of excess grease.
- In a small mixing bowl, add greens, onion, whole grain mustard, sherry vinegar, olive oil, blackberries, honey and season with a little salt and pepper.
- Place the salad into a bowl and top with the crispy duck leg and ENJOY!!!