Wade
Kirwan of Vesta Dipping Grill shares his recipe for Duck
Confit and Tomato Jam
from Roth Distributing
*Refrigerate the pressed ducks for 24
hours.
*Preheat oven to 275 degrees. Remove ducks from tray,
and rinse. Pat ducks
dry with paper towel, and place into a new clean baking
dish.
*Melt duck fat over low heat, and pour over the duck
legs.
*Place the dish of duck and fat, uncovered, in the oven,
and cook for 2-21/2
hours. Surface of ducks should be golden, and pulling
the leg bone you should
feel some "tender give".
*Remove dish from oven, and let ducks cool slightly in
the fat. Place ducks
still in fat in the dish into the refrigerator. Don't
plan on using this dish until
the duck legs are all eaten!
|
