42 | EDIBLE PORTLAND SUMMER 2025 A French classic made by slowly cooking duck in its own fat until tender, then crisping the skin until golden. The result is rich, savory, and deeply satisfying—proof that good things come to those who wait. Serves 4–6, depending on appetite and generosity Ingredients 1 Cup Brown sugar 1/2 Cup Kosher salt 1 Bunch Rosemary, lightly chopped 1 Bunch Thyme 4 Each Duck leg and thigh 2 Quarts Duck fat Method In a large bowl, mix the sugar, salt, and herbs together, using your hands to massage the herbs with the salt and sugar to extract the oil from the herbs. Once thoroughly mixed, add the duck quarters and let sit, coated in the cure for 3-5 hours. While the duck is in its last hour of curing, preheat your oven to 275ºF. In a large pot, melt the duck fat, so it is melted and hot, but not smoking. Once the duck is cured, rinse the cure off in the sink and pat dry with a towel. Place the duck in a single layer of an oven safe dish and cover it with the warmed duck fat. Cover the container with a lid or aluminum foil. Cook the duck in the oven for about three and a half hours, until fork tender. Leave the duck to cool in the fat overnight. At this point you can store your duck, submerged in fat, for up to a week in the refrigerator. When you are ready to serve, carefully heat the fat up so it becomes liquid. Using a slotted spoon remove the duck pieces, making sure to keep them whole, and set aside, skin side up, onto a plate or sheet tray. Bring a large cast iron skillet, or non-stick, to a medium heat and add a quarter cup of the confit fat to the pan. Lightly salt the skin side of the duck and carefully place it into the pan, skin side down. Slowly render and crisp the duck skin until it is golden brown and crispy. Flip the duck over and sear the other side lightly on low heat and cook until warm on the inside. Once hot, remove from the pan and set aside until you are ready to serve. Duck Confit Chef Clayton Allen, Soter Vineyards and Mineral Springs Ranch Photo by Dean Cambray
RkJQdWJsaXNoZXIy MTcxMjMwNg==