Confit duck leg
Confit duck leg

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, confit duck leg. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Confit duck leg is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Confit duck leg is something which I’ve loved my whole life. They are fine and they look wonderful.

Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Confit Duck Legs As convenient as store-bought duck confit is, we find that its quality tends to vary.

To begin with this particular recipe, we have to first prepare a few components. You can cook confit duck leg using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Confit duck leg:
  1. Prepare 2 x duck legs
  2. Make ready 1 tin duck or goose fat or lard
  3. Make ready 1/2 bulb garlic
  4. Prepare optional aromatics
  5. Prepare whole spices cardoon - star anise - cloves and juniper
  6. Make ready hardy herbs like bay - rosemary - thyme and sage

Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired. Launch of Red Curry Duck Legs Luv-a-Duck launches delicious new product: Red Curry Duck Legs Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Place the duck legs skin side down in a saucepan. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.

Steps to make Confit duck leg:
  1. In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation.
  2. The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down.
  3. Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 - 8 will have an effect
  4. Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect
  5. Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months.
  6. To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my videohttps://www.youtube.com/watch?v=CNRNhpFaZSA&t=2s

Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. That said, please refrigerate your duck confit because we no longer live in medieval France. The legs and thighs are the fattiest portions of the bird and therefore the ones you want to use. Allowing the legs to sit overnight or longer with herbs imparts more flavor into the meat and fat. Season the duck legs with kosher salt on both sides.

So that is going to wrap it up for this special food confit duck leg recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!