Seungwoo Dad's Duck Confit and Breast Steak

• 1 whole duck
• 1 can duck fat
• 1-2 nectarines
• Salad greens, as needed
• Salt, to taste
• Sugar, to taste
• Paprika powder, to taste
• 1 tbsp butter
• Cinnamon powder, to taste
• Pepper, to taste
• 1 tbsp flour
• 1 cup chicken stock
• French dressing (3 tbsp vinegar, 1 tbsp honey, 1 tsp salt, 7 tbsp olive oil)

Recipe 🍳

Cooking tips 💡

• When deboning the duck, don't try to cut through the bones. Instead, insert the knife into the joint space between the bones for easier separation.
• Do not discard the duck fat used for confit. Strain it and store it; it can be reused for over a week.
• Always start cooking the duck breast skin-side down in a cold pan. This allows the internal fat to render slowly, resulting in crispy skin without burning.
• Gravy sauce can solidify when it cools due to the duck fat content. Reheat it just before serving to ensure a smooth consistency.

Recommended for 🙋

• ⭐Those who want to try making a high-end, restaurant-style duck course at home.
• ⭐Skilled cooks who want to learn the proper techniques for deboning a whole duck and authentic Western cooking methods (confit, rendering).
• ⭐Those who enjoy the combination of crispy duck steak and sweet and tangy fruit garnish.