Skinned Duck Confit with Roasted Cracklings

Name: Skinned Duck Confit with Roasted Cracklings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters coarse bread crumbs; 4 boned duck breast halves (about 1 3/4 lb. total); 4 whole duck legs (thighs and drumsticks attached; about 2 2/3 lb. total); 2 teaspoons fresh thyme leaves or dried thyme; 1 teaspoon About fresh-ground pepper; 79 milliliters chopped parsley; 59 milliliters salt; 59 milliliters sugar

You can never have too many Mediterranean recipes, so give Skinned Duck Confit with Roasted Cracklings a try. This dairy free recipe serves 10. This main course has 325 calories, 38g of protein, and 12g of fat per serving. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up coarse bread crumbs, thyme leaves, duck legs, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Pull and cut skin from duck breasts and legs. Slit leg skin open to lie flat. Put skin in a single layer in a pan about 10 by 15 inches.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

Bake in a 350 oven until skin is crisp and golden, about 1 hour, turning pieces over occasionally.

Equipment you will use

Oven

Drain skin on towels. Scrape duck fat from pan into a bowl and reserve; wipe pan clean.

Ingredients you will need

Duck Fat

Equipment you will use

Bowl

Frying Pan

Meanwhile, mix salt and sugar and rub heavily all over breasts and legs. Put duck in a bowl, cover, and chill at least 30 minutes but no longer than 1 hour.

Ingredients you will need

Sugar

Whole Duck

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Discard liquid that forms and rinse duck well under cool running water, massaging to release salt and sugar. Put duck in the 10- by 15-inch pan.

Ingredients you will need

Sugar

Water

Whole Duck

Salt

Equipment you will use

Frying Pan

Sprinkle with thyme and pepper.

Ingredients you will need

Pepper

Thyme

Add 1/4 inch of water to pan. Cover pan tightly with foil.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Frying Pan

Bake in a 325 oven until meat is very tender when pierced, about 1 1/4 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, combine bread crumbs and 2 tablespoons reserved fat from duck skin. Stir until bread is richly toasted.

Ingredients you will need

Breadcrumbs