Confit duck leg, We use prepare 6 Ingredients And 6 Steps

Ok now sTep by step tutorial Confit duck leg Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it.

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. Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck. You can cook Confit duck leg using 6 ingredients and 6 steps. Here is how you cook Confit duck leg.

Ingredients of Confit duck leg

You need to prepare 2 of x duck legs.
You need to prepare 1 tin of duck or goose fat or lard.
Prepare 1/2 of bulb garlic.
You need to prepare of optional aromatics.
Prepare of whole spices cardoon - star anise - cloves and juniper.
Prepare of hardy herbs like bay - rosemary - thyme and sage.

In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Duck Leg Confit: Making confit is an old cooking method. Actually it was a way of preserving meat over a longer period. My grandma used to make pork ribs this way in huge quantities that she would.

Confit duck leg instructions

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..
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..
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.
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.
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..
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.

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. 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. To make duck leg confit the traditional way, you need quite a bit of duck fat. With sous-vide techniques you can get the same result with only one tablespoon of duck fat for each leg. 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.

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