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Published October 29, 2013, 04:00 PM

Hungry for More: Fancy French dish an easy one to prepare

“Hungry for More” host Jim Manney takes us back to Mezzaluna in Fargo and gets a little fancy.

By: The Forum, INFORUM

“Hungry for More” host Jim Manney takes us back to Mezzaluna in Fargo and gets a little fancy.

Chef Mike Jones shows us how to make duck confit.

He breaks down the duck, shows us its similarities to breaking down a chicken, and Jones even shows us his perfected cure to give the duck that perfect fall flavor.

It’s a good dish to try for hunting season and turns out so delicious and savory, you’ll want to have it every day.

Duck Confit

Yields 4 servings

4 duck legs

2 ounces brown sugar

2 ounces kosher salt

2 cloves garlic, crushed

½ teaspoon black pepper, fresh ground

½ teaspoon white pepper, fresh ground

1 teaspoon allspice, fresh ground

2 teaspoon coriander seeds, fresh ground

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tablespoon fresh thyme leaves, rough chopped

4-6 cups duck fat or olive oil

Place duck legs skin-side down on a platter. Combine all above ingredients except fat and sprinkle generously onto the flesh of the duck legs. Refrigerate uncovered overnight.

Remove duck legs from refrigerator and brush away cure mixture. Rinse quickly under cold water to remove cure. Pat dry and place duck legs in a casserole dish covering completely with fat or olive oil. Cover dish with aluminum foil and bake at 300 degree for approximately 4 hours or until meat is fall off the bone tender.

Legs may be preserved in duck fat for several weeks if properly handled and maintained under refrigeration. Legs kept in olive oil can be kept for up to 1 month if properly maintained.

Excess fat or olive oil may be kept in refrigerator and used in place of butter for cooking.

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