Duck Confit with Duck Jus

Duck confit is one of the classic duck dishes, right up there with peking duck and Chinese roast duck. By confiting the duck, it produces a luscious and soft off the bone meat which is rich in it's own juices. It is prepared by first salt curing the duck meat and then slowly poaching it in it's own fat.  Duck confit may seem like a time consuming process but your actual kitchen time is very minimal. If you plan in advance, it becomes a very quick and easy meal. I accompany my duck confit with a duck jus, crispy duck fat potatoes, a tangy and crispy salad and a glass of pinot noir. By all means it isn't a heart smart meal and not something you would have on a weekly basis but it's a great one to have up your sleeve for special occasions.

Duck Confit
(adapted from Gourmet Traveller)

Note: Begin preparations two days before your meal. Ideally you want to start the curing process on the first night, confit it the next morning and leave it overnight again to sit in the fat and further develop in flavour. This is an age old technique used to preserve food so do not worry about the duck going off by starting it so early. 

After 3 hours in the oven 
 

Ingredients:
 4 duck marylands
50g sea salt
1 tsp thyme leaves
1 french shallot finely chopped
2 garlic cloves finely chopped
700g duck fat (I used Luv-a-Duck which you can find at some Coles)  

Method:
1. Mix the salt, shallots, cloves and thyme in a small bowl and then rub all over each maryland. Place it in a shallow baking dish and wrap with glad wrap and refrigerate overnight (or at least for 12hours).
2. Preheat your oven to 100C. Brush the excess salt from the duck and then pat it dry with paper towels. Place it back in the baking dish.
3. In a medium pot, heat the duck fat until it has melted. Pour it over the duck until it has just submerged. Bake for 3-4hours or until the duck is very tender.
4. Remove from the oven and allow it to completely cool down before covering it with glad wrap and refrigerating it. The longer you refrigerate it, the more developed the flavours will be.
5. When you are ready to serve, heat a large frying pan to medium heat. Place the duck skin side down and fry until the fat has been rendered. It should become golden and crispy. Serve immediately.

Duck Jus
(adapted from Simon Pearce)

Confit duck isn't traditionally served with a jus but I like to have sauce with everything. This jus goes so well with the duck. But do try and use a good bottle of wine. If you won't drink it, don't cook with it.

Ingredients:
1/2 kg duck bones - I used duck wings
1 large carrot, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves, crushed
1 medium onion, roughly chopped
2 teaspoons tomato paste
1.5 cups of red wine (I usually open a bottle of Pinot Noir and drink the rest with the meal)
1.5 cups chicken stock
2 bay leaves
1 teaspoon black peppercorns
3 sprigs of thyme
1/4 cup of extra virgin olive oil

Method:
1.  Preheat oven to 200degrees. Lay the bones on a large baking tray, lined with baking paper or foil and season with salt and pepper. Drizzle some olive oil over the bones until lightly coated. Cook in the oven until golden - approx 40-50minutes
2. In a large saucepan, add the remaining olive oil and then saute the garlic, onions, carrots, celery, peppercorns and bay leaves over high heat for 4minutes.
3. Add in the tomato paste and saute for 1 minute. Then deglaze the pan with the red wine. Once the wine has come to a boil, ad in the chicken stock and thyme. Turn the heat down until it is at a low simmer. Allow to simmer for at least 40minutes or until the flavours have developed and liquid has reduced to just 1/3 of the original. Season with salt and pepper.
4. Strain the jus through a sieve and serve drizzled over the confit duck.

Confit Duck with Duck Jus, Crispy Duck Fat Potatoes and Pear Salad