by wanderash
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wanderash's Notes:
Expand5 pounds boneless Boston butt (pork shoulder), leave most of the fat on the meat Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
1 tablespoon fennel seeds Ask a question about this ingredient
5 bay leaves Ask a question about this ingredient
1 tablespoon juniper berries Ask a question about this ingredient
1/2 tablespoon black pepper Ask a question about this ingredient
6 cloves garlic, peeled Ask a question about this ingredient
Enough duck fat to cover meat (about 11/2 quarts) Ask a question about this ingredient
Preheat the oven to 250̊ F. Warm the fat in a large deep pan by putting it in the oven while it preheats, or over low heat on the stove until it liquefies.
Ask a question about this stepPull the pork out of the fridge and very liberally rub it with kosher salt. Pork likes salt, so do not be afraid of over salting. Let pork sit out and come to room temperature.
Ask a question about this stepSubmerge the pork in the fat and add the fennel seeds, bay leaves, juniper berries, pepper, and garlic. It is very important that the pork is fully submerged throughout cooking. If you find you do not have enough, in a pinch, you can top it off with olive oil. Cook 4-5 hours, until extremely tender,
Ask a question about this stepThe pork confit will be infinitely better if you let it sit in the fridge, cooled and covered in the fat for at least a week. However, overnight will suffice if you simply cannot wait!
Ask a question about this stepTo serve the pork, heat the container to re-liquefy the fat, remove the pork and slice it into rectangle pieces, about 3”x1”x1”. Taste a small piece to see if it needs more salt. Season according to your taste.
Ask a question about this stepIn a stainless-steel sauté pan, heat a little of the duck fat, when it is hot add the pork pieces and sear on all sides until each surface has a golden brown crust.
Ask a question about this stepNOTE: The pork can be kept in the fridge, submerged in fat for up to 2 months. When you are finished with the fat, warm it and strain it, removing all of the garlic, spices and pork bits, store in your refrigerator and reuse for your next confit adventure!
Ask a question about this step2 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup shallots, peeled and chopped Ask a question about this ingredient
6 cups cups cider Ask a question about this ingredient
12 cups veal stock Ask a question about this ingredient
10 fresh thyme sprigs Ask a question about this ingredient
A splash of apple vinegar Ask a question about this ingredient
In a 4-quart pot briefly sauté the shallots. Add the cider and reduce by ¾. Add the veal stock and fresh thyme sprigs. Reduce over medium heat until the sauce coats the back of a spoon.
Ask a question about this stepPour sauce through a fine strainer (straining out the shallots and thyme) into another pot. Taste your sauce. Adjust seasoning by adding apple vinegar and salt. Add butter to help round out the flavors. If your sauce does not reduce down to coat the back of the spoon, you can remove the thyme and woosh it up in a blender with the shallots. This will give it a bit more body. Pass through a fine strainer.
Ask a question about this stepthis looks great
i have just acquired 2 lbs of duck fat and have been looking around for ways to use it
thanks!!
Made the pork confit last weekend. It is waiting in the refrigerator. Looked at a bunch of recipes and yours looked the simplest, can't wait to try it!