Duck Confit with Soft Boiled Duck Eggs
Matt Rojas | Yield: 12 confit
Chef Matt Rojas cures duck legs in a fragrant, toasted spice mixture before slow cooking them in duck fat. The resulting confit is succulent and flavorful with a crispy crackling skin.
- 1 1/2 pounds salt
- 1/2 pound light brown sugar
- 1/2 cup juniper berries
- 1/2 cup star anise
- 1/2 cup allspice
- 8 bay leaves, crushed
- 2 tablespoons chili flakes
- 2 tablespoons coriander seed
- 2 tablespoons fennel seed
- 4 ounces herbs, equal parts thyme, parsley and oregano
- 12 Moulard Duck Legs
- 6 quarts Duck Fat
- 12 duck eggs
- Cure duck legs: Toast spices until warm and fragrant. Add to a food processor with salt, sugar, bay, chili flakes, and herbs. Blend to a fine consistency. Place twelve pieces of plastic (large enough to wrap duck with) on a table. Use 2 tablespoons of spice mixture per pound of duck meat and spread over and under each leg. Wrap the legs tightly and refrigerate for 10 hours.
- After alloted time has passed, rinse cure from duck and place in a pan large enough to fit all the legs in a single layer.
- Make the confit: Melt duck fat and pour into the pan covering the legs. Cook in oven at 190 degrees F for 12-16 hours. Remove duck legs from fat when meat is tender and almost falling off the bone.
- To serve: Place duck legs in a cast iron pan, skin side down, with some of the duck fat on a low flame. Cook until the skin is golden brown and crispy.
- Place duck eggs in a small pot, cover with cold water. Place pan over high heat. When water starts to simmer, cook eggs for 3 minutes and 45 seconds. Remove eggs with a slotted spoon. Peel and cut in half. Serve 1 egg with 1 leg of confit and greens tossed in lemon juice.