Smoked Duck Confit
Ingredients:
4 duck breasts for duck prosciutto
Duck legs with thighs for the confit (rendered out fat)
2 tbsp salt
1/2 tbsp minced ginger
1 tsp garlic granules
Pinch each ground clove, cinnamon, and allspice
Finishing drizzle of Cointreau (orange liqueur)
Directions:
Put seasoned pieces of duck into a non-reactive container and place in the fridge overnight (up to 48 hours)
Remove and run under cold water to remove the surface seasoning
Pat dry with a paper towel
Put into the smoker, running at 60F with apple-wood smoke for 70 minutes
After the smoking portion of the process, place the legs and thighs in the bottom of a heavy cast-iron dutch oven; then cover with the rendered duck fat (which has to be topped up with a bit of pork fat (lard) to ensure all pieces are completely covered (very important!))
Put into an oven set on the lowest temp (about 170F) for approximately 6 hours, or until the fat runs clear and the duck has settled on the bottom of the pot
After that put it into the fridge for a week or so to ‘bloom’ and for flavors to meld
To serve, set the dutch oven or pot onto the stove-top and reheat on low until the fat releases the treasure of the legs and thighs – you can either sear the finished pieces in a cast-iron skillet or put on a baking sheet and put into a hot oven or even under the broiler for a few minutes (either method will crisp the skin and bring the finished duck to serving temperature)
