Several years ago I saw Biscuits and Duck Gravy featured on Food Network at a restaurant in Chicago. I knew in that moment that I had to eat that plate of food. Flash forward to now, I still haven’t been to Chicago. A co-worker suggested a locally owned meat market and specialty store to me and I’m so glad she did. This place has all of the hard to find ingredients — things not kept in stock at normal grocery stores. When looking at their website, I saw that they carry duck confit and I was reminded of how much I really wanted to eat that dish. I started looking online to see if I could find the episode that this restaurant was featured in and I couldn’t. I tried looking at the menu for the restaurant, but they no longer have this on it. I tried looking through reviews of the restaurant to see if anyone at least described what was in it, but no one really did.
So I decided to make it my own. I have no clue how this compares to their version, but this really hit the spot. It was everything that I dreamed it would be over the past several years.
What is duck confit? Duck confit is generally duck legs that have been salt cured and slowly roasted and it is delicious. Duck meat is very fatty and just about any foodie or chef will tell you that duck fat is liquid gold. It can be used in so many things in place of butter, bacon grease and oils. Duck is very rich and flavorful and a little expensive. A little goes a long way and I think it’s worth the splurge. The package of duck confit I purchased had 2 legs in it, was frozen and cost about $13.00. I thawed it in the refrigerator overnight.
Biscuits and Duck Confit Gravy
In order to time it all right, I made the biscuit dough before starting the gravy. I started baking the biscuits once I added the milk to the gravy.
Biscuits — recipe here — I used a single recipe, resulting in 7 biscuits
Duck Confit — 2 legs
2 tbs Butter
4 tbs All-Purpose Flour
2 cups Whole or 2% Milk
1/4 tsp Salt
Lots of Freshly Ground Pepper
About 30 minutes before you’re ready to start cooking, pull the duck confit out to allow it to come to room temperature.
Using a knife (or your fingers) peel off as much duck fat as you can and drop it all in a small pot over medium-low heat
Let the duck fat cook until it is dark brown and super crispy
While the duck fat is crisping up, start removing all of the duck meat from the bones
Tear it into small pieces and set aside
Remove the crispy pieces, leaving as much liquid behind as possible
The crispy pieces are like bacon, but better. If you can keep from eating them all while the gravy cooks, they make a great garnish.
Add the butter to the duck fat and allow it to melt
Whisk the flour into the butter and duck fat to create a roux
Slowly pour in your milk, stirring constantly
Turn the heat up slightly and bring the milk to a low boil, stirring frequently — be sure to scrape the bottom and edges of the pot
Once the milk is at a low boil, reduce the heat to medium-low and add half of the duck meat
I wanted all of the duck fat for this gravy, but the meat is too much. Stick that in the fridge and throw it in something else. It would be great on pizza, sandwiches, crackers, a baguette, etc.
Using a spoon instead of a whisk, stir the gravy occasionally until it starts to thicken — just a few minutes
Remove from heat and allow it to cool for a few minutes
Ladle over biscuits and garnish with crispy duck fat
Enjoy your food comatose!