Another reposting so it's findable. I think I am going to start the traditional holiday recipes next and probably dual caterogy them as a recipes and tradition so they can be easily found. In the meanwhile, here are 2 confit recipes. Anyone know where I can find pork belly and duck legs in the Metroplex? I got another recipe to try that starts with confit 6 duck legs.

Confit of Pork: This comes from the book Charcuterie originally.

4 lb pork lion

2 Tbsp kosher salt

3 bay leaves

4 cloves of garlic

1/2 a bunch of parsley (about 2 cups)

3 Tbsp black peppercorns

1 bunch of sage (about a cup)

1 whole shallot

1/2 tsp pink salt (Cure #1)

1 pound lard

1.5 pounds rendered duck fat

Grind everything together in a food processor (I powdered the dry spices in a spice mill first) until a smooth green paste remains. Rub the pork loin so it is covered with the paste and stick in the back of the frig for the next 2 days. After 48 -72 hours, remove the coating and wash the pork clean of the paste. Dry with paper towels.

Heat 1 pound of lard and 1.5 pounds of duck fat until liquid in a large Dutch oven. Add the pork lion (we had to cut off an end) and heat until the fat is simmering. Make sure fat covers pork by at least a 1/2 inch. (You can add more fat if need). Transfer the Dutch oven to oven set 200 F and let cook for 3 hours so pork is fork-tender and about 165 F or higher. Let the meat cool in the fat and then store at least 24 hours. You can store the confit for 3 weeks in the frig and up to six months in a freezer. If you plan on doing that, you should make sure the meat is covered by at least 1" of fat. You can also can it in the fat, which is how chicken fried steaks were originally handled according to some of the old books.

Confit of Venison:

4 -6 venison roast

2 pounds of duck fat

2 Tbsp juniper berries, crushed

2 Tbsp black peppercorns, crushed

1 Tbsp sage

1 tsp allspice

1/4 tsp cloves

1 tsp onion flakes

1 tsp hot paprika

1 tsp garlic powder

1 Tbsp Lemon juice

4 Tbsp Kijafa (Danish cherry fortified wine - any cherry liquor works)

 

Rub the roast with the spices and add 2 tbsp cherry wine and lemon. Let sit covered tightly for 24-48 hours. (we use a vacuum bag) Wash well and remove all spices. Dry. Add to a large pound and then add 2 pounds or enough molten duck fat to cover. No meat should be exposed and you want 1" or more over the top of the roast. Cook at 200 F for 2.5 hours or until the meat temperature reaches 155 internal. Remove and let cool. Store at least 24 hours in the refrigerator. Remove, break off the fat, and save the liquid at the bottom. The fat can be melted, filtered, and stored in containers for further use. Reheat the venison at 425 until warmed and serve sliced.

The liquid from the bottom of the confit should be filtered, degreased, and then heated to a simmer. Add the remaining 2 Tbsp of cherry liquor and 2 tbsp cornstarch in 2 Tbsp cold water, stirring constantly. Let cool slightly and serve over the meat.