Duck leg confit
Originally, Duck Confit was first a method of conservation. Confit recipes come from the southwest of the France. Duck Confit can be enjoyed as a main course or as a starter. Similar to olive oil, Duck fat is also good for your health and gives a delectable taste to food. You can save the fat from the recipe to roast potatoes, mushrooms or other vegetables. The fat can be frozen in airtight containers for 6 month to a year.
|Prep time: 10 minutes + 12 to 20h marinating + 1h30 soaking|
|Cooking time: 1h30|
|Servings or yield: 8 duck legs|
|Difficulty level: Easy|
|8 duck legs|
|1 litre duck fat|
|8-tablespoons coarse salt|
|1 big onion|
|10 whole cloves|
|3-4 Bay leaves|
|2-3 celery branches|
In a dish with high edges, place the duck legs skin down.
Add 1-tablespoon coarse salt and 1-teaspoon sugar on each leg. Refrigerate for 12 to 20 hours.
Take out of refrigerator and rinse each leg to remove salt. In a dish with high edges, place the duck legs and submerge in water. Soak for 1-1/2 hour.
Drain and dry duck leg with absorbent paper. Preheat oven at 350˚F.
Cut onion in 2, stitch with cloves and add to a big oven dish with high edges along with carrots, bay leaves and celery. Add duck leg and duck fat. Add I litre of water, cover with aluminum paper and cook in the oven 1-1/2 hour.
Verify cooking with a knife, whrn ready remove from oven, remove onion, carrot, celery and bay leaves and prepare your recipes.
Recipe suggestions from our website; Duck confit lasagne | Duck confit Crêpes | Duck confit salad.
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