Confit duck leg
Confit duck leg

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, confit duck leg. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. This duck confit recipe is also great for winter or any other time you feel like making something hearty and comforting. Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck.

Confit duck leg is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Confit duck leg is something that I have loved my entire life.

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

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

Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Duck Confit is essentially duck slow-cooked in its own fat until it is meltingly tender, and then Arrange the duck legs in the duck fat in a single layer, together with some bay leaves and sprigs of. Give us anything "confit" — an ancient method of preserving meat in which it's cooked in its own fat — and we're very likely to eat it.

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

Duck Confit is essentially duck slow-cooked in its own fat until it is meltingly tender, and then Arrange the duck legs in the duck fat in a single layer, together with some bay leaves and sprigs of. Give us anything "confit" — an ancient method of preserving meat in which it's cooked in its own fat — and we're very likely to eat it. This Sous Vide Duck Leg Confit is no exception. Learn how to make French style Duck Leg confit from home with this easy to follow tutotrials. written recipe and step by step video included. By curing them in salt, you completely change the texture and flavour of the.

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