Northern Michigan Recipe: Local poultry guru and Great Lakes Culinary Institute Instructor Chef Bob Rodriguez shares a recipe for duck confit. Move aside turkey, it's time for a new bird to step up to the plate. The French got it right when they introduced duck confit into the world—succulent meat, crispy skin, and flavor through and through. If you want to try a new recipe this holiday season, duck confit makes the perfect poultry substitution that even kids and die-hard turkey-fans will fall in love with. Serve with lentils and arugula for a classic preparation, or with whatever strikes your fancy!
See this recipe in the October 2012 issue of Traverse, Northern Michigan's Magazine!
- 5 pounds duck legs
- 72 ounces (9 cups) rendered duck or chicken fat
- 3 ounces kosher salt
- 2 ounces light brown sugar
- 1 tablespoon quatre épices (mixture of 1 teaspoon black pepper and ½ teaspoon each of nutmeg, cinnamon, cloves, ginger)
- 1 teaspoon dried thyme, ground
- 2 garlic cloves, minced
- 10 black peppercorns