SOUTH DEERFIELD, Mass. (Mass Appeal) - Official Mass Appeal Chef Greg Monette from Chandler's Restaurant in South Deerfield showed us how to make a delicious dish off their menu!
- 3 pounds or 12 duck legs (Moulard, Muscovy or Pekin)
- 2 tablespoons coarse Kosher salt
- 1 tablespoon coarsely chopped shallots
- 1 clove coarsely chopped fresh garlic, plus one whole head of garlic, halved crosswise
- 1½ tablespoons chopped flat-leaf parsley
- 1 teaspoon black peppercorns, lightly crushed
- 1 bay leaf, crumbled
- 1 sprig fresh thyme, chopped
- 6 cups rendered duck fat or olive oil
- 2 whole cloves
- 2 cups butcher’s lard (optional)
- Cure the duck: Rinse duck pieces and dry thoroughly. Toss duck with salt, shallots, chopped garlic, parsley, peppercorns, bay leaf and thyme. Cover with plastic wrap and refrigerate 18 to 24 hours, no more.
- Rinse marinated duck pieces well under cold running water and drain. Place rendered duck fat or olive oil in a large, very heavy pot and melt over low heat.
- Stick a whole clove in each half-head of garlic and add to melted fat. Slip in pieces of duck. Cook, uncovered, until fat reaches 190 degrees. This should take about one hour; faster heating will result in stringy texture. Continue cooking at 192 to 210 degrees, but no higher, adjusting heat as necessary, for another one to two hours, or until a toothpick easily pierces the thickest part of the a thigh. Remove from heat and let duck cool in fat for an hour.
- Meanwhile, set out three 1-quart earthenware crocks or wide-mouthed glass jars. Pour boiling water into each; swirl and pour out. Thoroughly dry containers' insides with a clean towel. Immediately place ½ teaspoon of salt in bottom of each container.
- Transfer duck legs into the containers, dividing evenly.
- Heat fat, uncovered, over moderate heat until bubbles rise to surface, skimming off foam that rises to the top. Let bubble slowly for five to 10 minutes, or until surface of the fat is clear. Watching carefully, reduce heat to avoid smoking.
- Ladle hot fat through a fine-mesh strainer directly onto the duck pieces, allowing a generous inch of air space between surface of the fat and rim of container. Do not include the more perishable cloudy fat and meat juices at the bottom of the pot. Rap containers gently to tamp out any air pockets. Let cool, uncovered, to room temperature. Cover and refrigerate overnight.
- If you plan on long-term storage, the next day, seal the confit by spooning a 1-inch layer of melted lard over the surface; since lard is more impenetrable than duck fat, this protects against spoilage. Seal with lid.
- Let age at least one week or up to six months in a refrigerator, or in a 50-degree wine or root cellar.
About Chandler's Restaurant:
From traditional New England lunch fare to romantic candlelight dinners, experience extraordinary dining at Chandler's. This award-winning restaurant at Yankee Candle Village features a menu that changes regularly and one of the region's best wine cellars.
25 Greenfield Road
South Deerfield, MA 01373
It's a short drive, just take exit 24 off I-91 North.
To make a reservation call (413) 665 - 1277 today!