Spanish Wells December Newsletter 2019 USE P2_SPW81955 December Newsletter | Page 13

FOOD & BEVERAGE
CHEF SCOT T ’S SPECIAL
Duck Confit
INGREDIENTS: PROCEDURE:
• 5lb Duck Legs
• 1-8lbs Tub Rendered Duck Fat
(find in specialty stores or online) Place all ingredients for Brine in an 8 qt. sauce pan and bring to a
simmer for about 10 minutes. Remove from flame and cool. Once
Brine is cool, pour into a 3-gallon container and place legs into
the brine and let set for 24-hours covered in the refrigerator. If
running short on time you do not have to simmer the brine as we
demonstrated.
BRINE:
• 5 each Oranges (cut into 8 pieces)
• 5 each Lemons (cut into 8 pieces)
• 2 Cups Kosher Salt
• 3 Cups Sugar
• ½ Gallon Orange Juice
• 10 Garlic Cloves
• 5 Bay Leaves
• 4 oz. Fresh Thyme
• 4 oz. Fresh Rosemary
• 4 oz. Fresh Parsley
• 10 Black Peppercorns
• 10 Juniper Berries
• 1 Gallon Water
Pour brine through a colander and discard liquid. Place duck legs in a
roasting pan and cover with some of the remaining mixture from the
colander. Melt the fat and pour over the duck.
Place pan in a 250-degree oven for 4 - 6 hours or until the meat falls
of the bones. Start with 4 hours and check in 30-minute increments.
Cool and store in duck fat. (You may leave it in the fridge for several
weeks; just make sure the legs are covered completely in fat)
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