BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL POULTRY & PORK (the other white meat)DUCK CONFIT
A great filling for Ravioli!
Ingredients:
2 tablespoons Vignalta brand* sea salt
1 teaspoons ground coriander
1 Tablespoons dried lavender blossoms
2 each duck legs
2 cups duck fat or other fat as desired
Method:
Combine seasonings; rub generously over both sides of duck legs; place in refrigerator on a rack for 3 hours, uncovered; remove, rinse and dry well; place duck in a roasting pan and cover with vegetable oil; bring to a simmer on the stove; cover with parchment and foil; place in 325ºF convection oven and cook for approximately 2 ½ hours or until duck pulls away from the bone; remove from fat and cool, reserving fat for other culinary uses. Finished duck will not be overly salty and if you prefer more salt, keep on cure for another hour.
If you cannot find Vignalta salt, mix 2 cloves garlic, pasted with 2 teaspoons salt and 4 teaspoons finely chopped tender rosemary shoots (no stems).
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