Szechuan-Infused Duck Confit
This Szechuan-Infused Duck Confit merges the classic French method of confit with aromatic Chinese flavors inspired by the late chef Barbara Tropp's culinary genius. The duck is marinated overnight in a fragrant blend of Szechuan pepper, star anise, and garlic, then slow-cooked to perfection in its own fat, yielding tender, flavorful meat that's perfect for salads, tacos, or standalone dishes. Serve this delicacy for a sophisticated dinner party or a cozy family meal, and experience the exquisite fusion of East and West.
3.5
Servings
857
Calories
10
Ingredients
Ingredients
Szechwan pepper
1 tablespoon (Whole)
Kosher salt
2 tablespoons (N/A)
Fresh fat duck hindquarters
2 lbs (About 4 pieces)
Freshly rendered duck fat
6-7 cups (N/A)
Garlic
1 head (Smashed)
Orange zest
1/2 (Scrubbed and finely pared)
Star anise
1 1/2 (Broken into points)
Fresh ginger
8 slices (Smashed (quarter-sized coins))
Whole coriander seeds or fennel seeds
1/4 teaspoon (Crushed)
Scallions
4 (Cut into 1 inch nuggets and smashed)
Instructions
1
Combine Szechwan pepper and kosher salt in a heavy skillet. Toast over moderate heat, stirring frequently, until salt turns an off-white color, around 5 minutes. Keep a close watch to prevent burning.
2
Remove from heat, allow the mixture to cool slightly, then grind in a spice grinder or food processor until finely powdered. Sift to remove any husks and set aside.
3
Generously sprinkle about 1/3 of the prepared pepper-salt mixture over the duck legs, massaging it into the skin for maximum flavor. Reserve the rest for another use.
4
Place the seasoned duck legs in a zip-lock bag or a glass container covered tightly with plastic wrap. Refrigerate and marinate overnight.
5
Before cooking, allow the duck legs to come to room temperature.
6
In a large, heavy casserole, heat over moderate heat until a bead of water evaporates upon contact. Add 2 tablespoons duck fat, swirling to coat the bottom.
7
Add the duck legs in a single layer, browning them on both sides. Adjust heat as necessary for even browning without scorching. Add more fat if needed.
8
Once browned, remove the pot from the heat and drain off any burnt fat. Return the pot with the seared duck legs to moderate heat.
9
Add remaining duck fat and all confit seasonings to the pot. Gently nudge the legs as the mixture comes to a gentle simmer. Adjust the heat to ensure the fat does not boil.
10
Simmer uncovered for about 40 minutes, until the duck is incredibly tender and nearly falling off the bone.
11
Using tongs, transfer the cooked duck legs to a shallow container. Allow the fat to cool to tepid, approximately 30 minutes, before carefully straining it over the duck legs.
12
Ensure the legs are completely submerged in fat, then leave uncovered to cool fully before covering tightly and refrigerating.
13
The duck confit can be stored for 1 day to 2 weeks. To serve, gently warm in low heat or a slow oven until the fat liquefies, allowing for easy removal of the legs.
14
Strip the skin from the legs, shredding the meat away from the bones and discarding skin, bones, and cartilage. Serve warm or store in shreds in the refrigerator, adjusting seasonings with reserved pepper-salt if desired.
15
The seasoned duck fat can be frozen indefinitely; for future use, strain through cheesecloth, seal, and freeze. When ready, add 2 cups of fresh duck fat to cover the same amount of legs without further seasoning.
Nutrition Information
71g
Fat
3g
Carbs
57g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan-Infused Duck Confit?
It is a fusion dish that combines the traditional French confit slow-cooking method with aromatic Chinese flavors like Szechuan pepper and star anise.
Who inspired this specific recipe?
This recipe is inspired by the culinary techniques of the late chef Barbara Tropp.
How long should the duck marinate?
The duck legs should be seasoned and marinated in the refrigerator overnight.
How do I prepare the Szechuan pepper-salt mixture?
Toast Szechwan pepper and kosher salt in a skillet for 5 minutes until the salt turns off-white, then grind into a fine powder and sift.
How much of the pepper-salt mixture is used on the duck?
Use approximately one-third of the prepared mixture to massage into the duck skin and reserve the rest.
How many duck legs are required for this recipe?
The recipe calls for 2 lbs of fresh duck hindquarters, which typically equals about 4 pieces.
How much duck fat is needed for cooking?
You will need between 6 and 7 cups of freshly rendered duck fat.
What aromatics are added to the cooking fat?
The fat is seasoned with garlic, orange zest, star anise, ginger, scallions, and coriander or fennel seeds.
How should the garlic be prepared?
Use one whole head of garlic and smash the cloves before adding them to the pot.
What is the preparation for the ginger?
Slice the ginger into 8 quarter-sized coins and smash them.
How should the orange zest be handled?
The zest from half an orange should be scrubbed and then finely pared.
Should the duck be at room temperature before cooking?
Yes, allow the duck legs to come to room temperature before you begin browning them.
Is the duck cooked covered or uncovered?
The duck should be simmered uncovered in the fat.
How long does the duck simmer in the fat?
It should simmer for about 40 minutes until the meat is incredibly tender.
What temperature should the cooking fat be?
The fat should be at a gentle simmer; it is important to ensure the fat does not reach a boil.
How do I store the cooked duck confit?
Place the legs in a container, cover them completely with the strained cooking fat, and refrigerate once cooled.
How long can duck confit be kept in the refrigerator?
It can be stored for a period ranging from 1 day up to 2 weeks.
How do I serve the duck after it has been refrigerated?
Warm it gently in a slow oven or on low heat until the fat melts, then remove the legs.
Should the skin and bones be served?
The instructions recommend stripping the skin and bones away and serving only the shredded meat.
Can the duck fat be reused?
Yes, the seasoned duck fat can be strained through cheesecloth and frozen indefinitely for future use.
How many calories are in a serving?
Each serving contains approximately 857 calories.
What is the protein content per serving?
Each serving provides 57g of protein.
What is the fat content per serving?
There is 71g of fat per serving.
How many carbohydrates are in this dish?
This is a low-carb dish with only 3g of carbohydrates per serving.
How many servings does this recipe provide?
The recipe is scaled for 3.5 servings.
What can I do with the remaining pepper-salt mixture?
The reserved mixture can be used to further season the shredded meat or saved for another recipe.
How do I prepare the scallions?
Cut 4 scallions into 1-inch nuggets and smash them.
What is the first step in the cooking process after marinating?
The first step is browning the duck legs in a heavy casserole with a small amount of fat.
What happens if the fat boils?
You must adjust the heat to prevent boiling, as confit requires a gentle simmer to keep the meat tender.
What types of meals are best for this duck?
It is ideal for sophisticated dinner parties, cozy family meals, or used in salads and tacos.