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