Boiling Duck in Oil?

Terrysdelight

Hi

I had duck in Cafe Rouge and it was absolutely delicious - the meat just fell off the bone and was so nice and moist.

I asked how it was cooked and was told - marinate for 24 hours, then boil in oil for 2 and a half hours. Then pop in the oven to crisp the skin.

I've tried googling for a recipe but can't find anything. Seem's strange to 'boil' in oil - although I'm almost certain I've seen it on TV?

Does anyone know of this method? I'd love to cook it for my dad as he is an incredibley fussy eater and I know he'd love it.

My other half reckons I should cook it like chicken in a slow cooker and that I'd get the same sort of texture.

Just wondering if anyone has cooked duck in either of these ways?

Thanks
Terri

sweetilemon

Hmmm. Boiling in oil....obviously not just frying. I have roasted duck legs slowly in the oven with veg before which was nice. Sorry if this is not much help

Terrysdelight

sweetilemon wrote: »

Hmmm. Boiling in oil....obviously not just frying. I have roasted duck legs slowly in the oven with veg before which was nice. Sorry if this is not much help

Yes, I know - does sound strange!

The woman in the restaurant told me M&S sell it ready prepared this way - I had a look but could only find duck legs in the fresh uncooked section. So have bought them but I'm petrified about catching the oil on fire or worse still setting fire to my house !

r7otl

google 'confit of duck'

markwilkinson

Boiling in oil? Sounds like deep frying to me.....

nonnatus

Yes it called Confit cooking as the previous poster said and you can do it to any meat although it's EXTRA good with Duck.

Get a solid casserole dish and put the duck in. It's easier when starting out to do duck legs rather than a whole bird .

Then carefully cover the meat with oil or fat. It's best dome with duck or goose fat that has been melted but oil will do the job.
(With Duck, rub chinese 5 spice on the skin before you start for a really great result)

Pop the whole thing, uncovered in the oven. It doesn't want to BOIL (that would be unnecessary and make a right mess of the oven!) It just needs to bubble away gently for 3 or 4 hours.

Let it cool in the oil when it comes out of the oven. You can then pop the legs on a baking tray and crisp up the skin in a hot oven.

But DON'T throw the fat away!! Keep it in a glass jar. You can use it again and again and it will taste better each time.

It's so easy and relatively inexpensive. You'll be hooked

stephen77

stew is probably a better term than boil.

Flibsey

mmmmmm duck confit.

rachbc

Yep confit rather than deep fried - and not in oil- duck fat

hollyh

I saw someone do that on Come dine with me the other day with pork. I thought he'd got the recipe wrong at first but it went down well.

kaya

The asian chef did it this morning on saturday kitchen with a pork joint and he used rapeseed oil , use your bbc i player and you can see how he did it , sounds delicious but not the healthiest way to prepare meat!