This smoked duck recipe might be different to what you are expecting in that we're going to make confit of duck legs. This is a very simple and traditional French way to preserve duck (you can also use goose) where the meat is effectively stored in a jar with it's own fat.
What we're going to do is cure duck legs, smoke them for a couple of hours and catch all the fat that drips off and then pot up the duck in jars. (If it doesn't get eaten first!)
To make perfect confit of duck, the low and slow smoking temperature is absolutely ideal and passing a hint of smoke (preferably apple wood) over it at the same time works wonders.
What can you make with my confit smoked duck recipe?
Serves:- 4 people
Preparation Time:- 12 hours
Cooking Time:- 3 hours
Total Time:- 15 hours
Prick the duck legs with a fork taking care not to stab yourself in the process. Cover them lightly in sea salt and freshly ground black pepper and refrigerate for 12 hours.
This in essence is light cure and you'll see that the salt becomes damp and water leeches out of the duck flesh.
When the 12 hours are up, dab the skin dry using kitchen towel.
The cooking method here is indirect.
Place the duck legs and the fat in an oven tray and smoke at 290°F or 140°C for three hours over apple wood allowing the duck to effectively simmer in the fat.
That's it, done. You can now eat the duck directly (traditionally done with beans) or pot it up for another day. If you are going to pot it up, you may want to break up the thigh and drumstick, place as much meat as you can into and airtight jar and pour over the warm duck fat or do as I've done and shred it with a couple of forks.
This technique of shredding and potting the duck is called "rillettes" (pictured above) and is a speciality of La Sarthe department in France which includes the wonderful city of Le Mans. Rillettes make for hearty picnic food.
The traditional way to eat rillettes is simply to scoop it out of the pot and spread it generously of a baguette. I like to add some cornichons to balance the flavour and the health conscious among you might want to add a token lettuce leaf but sometimes when you're going to be naughty you might just as well be really naughty!
Use this link for more on the origins and history of rillettes.
Many Amazon merchants pay us a small referral fee when you click this link and purchase from them...
It makes no difference to the price you pay but it really helps me continue improving this website. If you like what I'm doing then save this link and use it every time you go to Amazon. For whatever you purchase through this link (it doesn't have to be barbecue) I heartily thank you in advance.