Don’t get me wrong, but there were some days in culinary school when I had some Bad days. And, some days were like Heaven’s gate opened up for delicious recipes that went great!
Duck Confit pronounced (Con-fee) is poultry I never cooked, before culinary school. I’ve had duck before, when I use to work near Chinatown! I remember having it with plain white rice, and a delicious ginger sauce that came with it on the side.
However, in culinary school, I learned so much about duck, because it’s considered a French dish. And, most culinary schools are somewhat organized in the way the French prepares its students for professional kitchens.
With that said, I wanted to be brave enough to cook duck on my own. In school there’s a head chef looking over you, so it’s a controlled environment. Duck Confit is just duck rendered/cooked in its own fat! However, the fat from the duck is saved. Because, it is so delicious, and savory that if you don’t use it to cook with other foods, like sautéing vegetables, or baking potatoes. It would be considered a great travesty, and shock against the culinary world.
4 Duck Breast
How to make
Clean, then salt pepper the duck on both sides. Place duck on skin side first, pan does not have to be hot. Please do not add any oil to pan.
Cook on both sides for 4 minutes each, at least skin side until golden brown and little crispy. Pre heat oven to 350 degrees. Continue to cook in oven for 8-10 minutes.
Let rest, then slice, the color should be a nice beautiful pink.
Serve with so white rice and sautéed mushrooms and spinach. Any vegetable will do.
I love the ginger and scallion sauce! It is the most flavorful, and delicious. It’s so perfect for the duck dish.
1 cup vegetable oil
2 tbl Salt
How to make
Cut vegetables small dice. One cup of ginger and one cup of scallions. Add salt and mix with vegetables.
Boil oil until it’s literally smoking, however let cool for 2 minutes before adding to ginger and scallion.
Place vegetables in heat resistant bowl and add hot oil.
Vala, you have a delicious ginger sauce, that goes great with any poultry or meats!
I hope you enjoy making this dish, I sure did. The flavors of the duck took me back to my culinary school days, and the sauce took me back to Chinatown!