Duck Breast Confit

  • By: Jack Mancuso

Duck Breast Confit - Cuso Cuts

When recipes like Duck Breast Confit reach your inbox for recipes, you may think of Julia Child, who made traditional French preparations look simple. I am no French Chef, but I think you’ll find this easier than you might expect.

Duck Breast Confit Ingredients

  • Duck breast (1-1.5 pounds per person)
  • 4 Rosemary branches
  • 2 Whole heads of garlic (halved)
  • 5 sticks butter
  • 1 pound noodles
  • 1 tbsp classic pesto (more if you like)

Duck Breast Confit Instructions

  1. Score the skin on your duck into cubes using a Chef’s Knife
  2. Place four sticks of butter in an oven-proof pan
  3. Melt the butter
  4. Put two pieces of rosemary on the bottom.
  5. Turn the duck, skin side down, into the pan.
  6. Put two more pieces of rosemary on top, along with another stick of butter
  7. Arranged the halved garlic at the four corners of the pan.
  8. Put it in your smoker until it reaches 125F interior temperature.
  9. Remove from the smoker, and transfer the duck to a searing pan, skin side down, with salt and pepper.
  10. When you see a golden brown crust, your duck is all dressed for the show.
  11. Boil up some noodles, and mix them with pesto.
  12. Lay slices of the Duck Breast Confit on top for a beautiful presentation.

PitMaster’s Memo

Confit is pronounced kon-fee. No respectable Fresh Bistro would delete this dish from their menu. The slow cooking of the duck in fat makes for tenderness beyond compare. When you put it in a sizzling pan, you add an exterior crunch.

Originally people used confit for preservation to store their meat for longer periods.


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