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Duck leg confit
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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.
Duck leg confit
| 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 |
| 8-teaspoons sugar |
| 1 big onion |
| 10 whole cloves |
| 3-4 Bay leaves |
| 2-3 carrots |
| 2-3 celery branches |
Preparation
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.
Tips, Tricks + Culinary ideas
Preparation steps
1 - 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.
2 - Take out of refrigerator. Rinse each leg to remove salt.
3 - 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.
4 - Preheat oven at 350˚F. Cut onion in 2, stitch with cloves.
5 - Put in a big oven dish with high edges with carrots, bay leaves and celery.
6 - Add duck leg and duck fat.
7 - Add I litre of water. Cover with aluminum paper and cook in the oven 1-1/2 hour. Verify cooking with a knife.
8 - Remove from oven, remove onion, carrot, celery and bay leaves and prepare your recipes.
9 - Duck confit Crêpes, view recipes.
10 - Duck confit and pear salad, view recipe.
11 - Duck confit and shiitake lasagna, view recipe.
