{"id":3864,"date":"2016-11-14T17:00:28","date_gmt":"2016-11-15T01:00:28","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=3864"},"modified":"2016-10-31T15:03:33","modified_gmt":"2016-10-31T22:03:33","slug":"duck-confit","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/duck-confit\/","title":{"rendered":"Duck Confit"},"content":{"rendered":"<h3><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/10\/duck-confit.jpg\"><img loading=\"lazy\" class=\"alignright wp-image-3865\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/10\/duck-confit.jpg\" alt=\"duck-confit\" width=\"401\" height=\"267\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/10\/duck-confit.jpg 620w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/10\/duck-confit-300x200.jpg 300w\" sizes=\"(max-width: 401px) 100vw, 401px\" \/><\/a>Ingredients:<\/h3>\n<ul>\n<li>3 tablespoons salt<\/li>\n<li>4 cloves garlic, smashed<\/li>\n<li>1 shallot, peeled and sliced<\/li>\n<li>6 sprigs thyme<\/li>\n<li>Coarsely ground black pepper<\/li>\n<li>4 duck legs with thighs<\/li>\n<li>4 duck wings, trimmed<\/li>\n<li>About 4 cups duck fat<\/li>\n<\/ul>\n<h3>Preparation:<\/h3>\n<p>1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.<\/p>\n<p>2. Preheat the oven to 225\u00b0F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer \u2014 just an occasional bubble \u2014 until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)<\/p>\n<p><em>Recipe by Tom Colicchio courtesy of\u00a0<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/duck-confit-102313\" target=\"_blank\">www.epicurious.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 3 tablespoons salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with thighs 4 duck wings, trimmed About 4 cups duck fat Preparation: 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Duck Confit | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.winemonthclub.com\/blog\/duck-confit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck Confit | Wine Blog from The International Wine of the Month Club\" \/>\n<meta property=\"og:description\" content=\"Ingredients: 3 tablespoons salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with thighs 4 duck wings, trimmed About 4 cups duck fat Preparation: 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.winemonthclub.com\/blog\/duck-confit\/\" \/>\n<meta property=\"og:site_name\" content=\"Wine Blog from The International Wine of the Month Club\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/WineMonthClub\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-15T01:00:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-10-31T22:03:33+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/10\/duck-confit.jpg\" \/>\n<meta name=\"author\" content=\"Kristina Manning\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@WineMonthClub\" \/>\n<meta name=\"twitter:site\" content=\"@WineMonthClub\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristina Manning\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Duck Confit | Wine Blog from The International Wine of the Month Club","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.winemonthclub.com\/blog\/duck-confit\/","og_locale":"en_US","og_type":"article","og_title":"Duck Confit | Wine Blog from The International Wine of the Month Club","og_description":"Ingredients: 3 tablespoons salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with thighs 4 duck wings, trimmed About 4 cups duck fat Preparation: 1. 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