Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, duck confit. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Duck Confit is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Duck Confit is something that I’ve loved my entire life.
A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection.
To get started with this recipe, we must first prepare a few components. You can cook duck confit using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Duck Confit:
- Take 2 duck legs
- Make ready duck fat
- Make ready 7 g salt
- Get garlic
- Make ready peppercorns
Is it a dish by itself, a technique, or one of those fancy French things too snooty for you to even bother with? It's the first two — you definitely want to bother with this and it's decidedly. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes. Please be sure to have your ANNOTATIONS turned ON to see the ingredients and directions.
Steps to make Duck Confit:
- Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas.
- The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries.
- Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight..
- When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes.
- Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them.
Duck Confit is a fairly easy recipe to carry off, but it's also a pretty misunderstood one. Salting the legs is the first step in the recipe and quite often I find recipes calling for an inordinate amount of salt. Duck confit is a classic of the French country kitchen, noted not only for its delicious taste but as a great way to preserve duck. Long, slow cooking of the duck pieces in its fat, then cooled popped into. Duck Confit Recipe is a centuries-old recipe using duck meat and rendered fat.
So that is going to wrap it up with this special food duck confit recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
