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Duck Confit with Spicy Pickled Raisins

Duck Confit with Spicy Pickled Raisins

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The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).


  • 8 skin-on, bone-in duck legs
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon freshly ground black pepper plus more freshly cracked
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 6 dried chiles de árbol, crushed, or 1 ½ tsp. crushed red pepper flakes, divided
  • 2 teaspoons brown mustard seeds

Recipe Preparation

  • Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 tsp. ground pepper and 2 Tbsp. salt.

  • Preheat oven to 250°. Arrange duck, skin side down, in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 tsp. red pepper flakes), and ½ cup water. Cover pan with foil or lid and cook until fat is rendered (don’t be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2½ hours longer.

  • Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or ½ tsp. red pepper flakes), 1 tsp. salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.

  • Increase oven temperature to 400°. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes. Serve duck with pickled raisins.

  • Do Ahead: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.

Nutritional Content

Calories (kcal) 330 Fat (g) 11 Saturated Fat (g) 3 Cholesterol (mg) 105 Carbohydrates (g) 31 Dietary Fiber (g) 2 Total Sugars (g) 26 Protein (g) 26 Sodium (mg) 350

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Easy Duck Confit

Reviews SectionYou do not know what you are missing unless you try this.At least not like this... Sorry raisin lovers, but I give pickled raisins the Snoopy kissed Lucy response, "Eck, blech, poison dog lips!" Duck Confit, oh yeah, but with another accompaniment please!AnonymousCentral PA03/01/19i'd LOVE to make this. am opposed to skimming fat in general, on principle. but but but ... duck legs are NOT cheap! however, neither is duck fat, and i keep lots of fats in my fridge. so there's payback for cooking with duck! i usually love the garlic/ginger/chili combo, but i think i'll leave the ginger and chilies out and just do a traditional confit. thyme? and what about the crushed coriander seeds, if i leave the ginger/chilies out? does it still work, or do i need to sub something to complement the more traditional version i'm going to make? i prefer to keep the spice in the pickled raisins and let the duck be less aggressive. imagine the leftovers in a Lo Mein or Fried Rice or a Taco or ... whatever! and those raisins sound totally delish, too! thanks for another keeper, BA!p.s. Carla, i dreamed about the Falafel-Spiced Tomatoes with Chickpeas, Yogurt, and Herbs on homemade flatbread last night. god, how i ADORE that recipe!hollis5Vero Beach, FL03/01/19Will absolutely make this again—super impressive dinner party main and a lot cheaper than big ol' steaks. After you throw everything in a Dutch oven, it's mostly hands off for 4 hours. Then you get a quart of duck fat to save and freeze and cook everything your heart desires with afterwards. Subbed yellow mustard seeds for brown because that's what I had. Pickled raisins are so weird and unexpected but necessary sweet/acid to cut the fattiness of duck.alexbeggsBonAppétit.com12/10/17

Blood Orange and Duck Confit Salad with Citrus Vinaigrette

Combining elements of citrus fruit, fresh greens, savory duck, and a tangy vinaigrette dressing, this ਋lood Orange and Duck Confit Salad with Citrus Vinaigrette is no oridinary salad.


Blood Orange and Duck Confit Salad

  • 2 cups baby arugula (the peppery flavor balances the vinaigrette and duck)
  • Several confit duck legs, skin peeled off and saved, and meat pulled and shredded
  • 2 medium beets, roasted
  • ½ cup raisins
  • ½ cup dried cranberries
  • Grapefruit sections, tangerine sections, blood-orange sections
  • 1 red onion, sliced thinly

Citrus Vinaigrette

  • ⅓ cup blood-orange juice
  • 2 teaspoons honey
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper


1. Arrange the salad on a beautiful platter.

2. Crisp the duck skin in a medium sauté pan and chop it up. sprinkle over the salad.

3. Whisk the Citrus Vinaigrett ingredients together and pour over the salad

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW

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Cooking Notes

Duck confit is easy. If you find a recipe labeled “easy duck confit,” it probably eliminates the overnight salting. After making it both ways — salted for an hour and salted 24 hours — we say let your salted poultry chill for 12-24 hours and you’ll notice a definite difference in flavor.

No juniper berries? Omit or substitute a sprig of fresh rosemary.

How much fat will you really need? Well, the tighter you pack the poultry legs into your cooking vessel, the less fat will be required. But if you are a little short on fat, remember duck legs are fatty and will probably render enough extra fat. Or if needed, you can use a little extra vegetable oil, olive oil, or lard to cover. If your grocery store doesn’t stock duck fat, it can be ordered online (Amazon affiliate).

As with any slow cooker dish, the amount of time required will depend on your cooker. Our current pot cooks a little faster than some, so it only takes about 2.5 hours to confit chicken legs.

When letting the duck and fat cool, some sources suggest letting the duck cool in the fat, others suggest removing the duck to a wire rack to cool, and others suggest placing the duck in the refrigerator uncovered until ready to crisp. And when storing the meat and fat, some people store them together, and others store separately (we find this easiest). Do what makes the most sense for your plans and kitchen.

How to serve duck confit? Duck confit is usually served with a simple salad with a vinaigrette dressing and roasted potatoes. It is also called for in classic French cassoulets. The shredded meat is also delicious when added to other dishes such as pastas, salads, or jambalaya.

If you confit your meat one day, then crisp it up the following day, it can make dinner seem a bit quicker.

The duck fat can be strained and kept for several weeks in the refrigerator for another use.

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I love grits and I love roasted tomatoes and who doesn’t love duck confit. This duck confit just happened to be given to me by my son Paul.

I’ve made confit the traditional way where the duck is covered with duck fat and cooked long and slow in an oven and I’ve made David Leboritz’s counterfeit duck confit where it isn’t cooked in fat (much cheaper) and is still just as tender. I loved using my son’s confit because I know he put a lot of tender loving care into making it.

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During the August summer sale I found a cast iron (vintage I think) LeCreuset escargot dish. Even though I have 8 that hold 6 snails each I didn’t have one that held 12 and besides those others are packed up. So I bought the one pictured below and can’t wait to use it. I thought of another use for these and that would be to bake my stuffed mushrooms in the pans so each little mushroom has it’s only spot to bake.

Hope you will give this recipe a try. Even if you don’t want to make the duck confit, try the tomato grits (with cheese of course). This could also be topped with some grilled chicken pieces.

Update: We are now in our little house on White Street in Round Top (temporary for a year or so until we build). Hope to soon get back on track with my blog post. The last 12 days are so I’ve been helping son, Paul at Lollitop Sweet Shop, baking from 6:30 a.m. well into the afternoon.

I toasted the corn a little in a skillet to get some brown bits on it and then I cut off the cob and cooked for 3-4 minutes in a dry skillet.

I made my cheese grits then folded in some cheese and the grilled corn.

To serve, put a big spoonful of cheesy corn grits on your plate, top with some of the roasted tomatoes (my tomato picture would not load, sorry) and top with the shredded duck confit.

I just happened to have some arugula so I added that to the plate for some added “peppery” taste.

Duck Confit Hash

For Father’s day this year I decided to do a special dish for my husband who has been doing more than his share of the work around here for the last year.

I have talked about duck confit in the past and have told you how to make it so I’m hoping someone out there has tried it and maybe has one leg quarter stashed away in the refrigerator. I just happened to have a leg and thigh left over in a jar, covered in duck fat and just waiting to be used. There are still two packages in my freezer I need to make some more confit because there is a pear salad with crispy duck that I want to make this summer.

All hash has potatoes in it but I decided to use the small purple fingerling, regular fingerling and tiny red new potatoes. This recipe was so easy to throw together and if you want to practice your egg poaching skills, this is the perfect recipe to try it on. My poached eggs could have been cooked less by about 15-20 seconds.

Hope you will try this and add it to your list of breakfast dishes you would like to make for company or just for that special person in your life.

Chop the shallots and garlic and thinly slice the green onions.

Remove the duck confit from the fat and chop.

Put the chopped duck into hot skillet and saute until crispy, set aside.

After boiling the potatoes, cut in half.

Quickly brown the cubed potatoes in the oil/butter until they start to brown a bit. Then add in the pickled peppers, onions, shallot and garlic.

I had mine without the poached eggs. Still delicious.

Duck Confit Hash

4-5 green onions, sliced thin, green and white parts
1/4 c. shallot, minced
2 cloves garlic, minced
2 Tbsp. Olive Oil
2 Tbsp. butter, separated
1 Tbsp. fresh rosemary chopped
2-3 Tbsp. hot pickled banana peppers, chopped (or 1 Tbsp. jalapeno)
1 lb. (<>) potatoes, I used purple, white and red
1/2 c. grated Parmesan cheese
poached eggs
2 Tbsp. white vinegar
chimachuri sauce

Wash the potatoes and cut into about 3/4″ -1″ cubes. Put in pot of cold salted water and boil until almost tender. Drain.

Debone the duck confit and chop. Put about 1 tablespoon of butter in skillet and cook the duck until it is brown and crispy. Set aside.

Heat a skillet to medium high heat. Add the olive oil and remaining tablespoon of butter. Add the cubed potatoes and sauté until they start to turn brown and crispy. Add in the pickled banana peppers, green onions, shallot and garlic. Keep stirring until the onions and garlic are tender.

Add in the chopped crispy duck.

Poach your eggs however you choose. What I did was put the vinegar in a pot of water. Bring to a simmer and give the water a big swirl and drop your cracked eggs into the water. Cook approximately 3-4 minutes. Remove with a slotted spoon and you can use the side of the spoon to cut off any messy egg white that is hanging.

Put a large helping of duck hash on a plate, top with one or two poached eggs and garnish with grated Parmesan cheese.

Watch the video: I found this lost METHOD of Super Crispy Chicken! (May 2022).