Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, confit duck leg. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Confit duck leg is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Confit duck leg is something which I’ve loved my entire life.
Confit of duck leg in tins delivered UK wide. High quality, award winning confit of duck. Order traditional French food such as duck confit, foie gras, cassoulet, pates online.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 2 x duck legs
- Make ready 1 tin duck or goose fat or lard
- Take 1/2 bulb garlic
- Get optional aromatics
- Get whole spices cardoon - star anise - cloves and juniper
- Prepare hardy herbs like bay - rosemary - thyme and sage
Put an ovenproof frying pan on the stove until it is hot. Duck confit, named for the French word for "preserved," is a specialty of Gascony, a region in southwestern France where duck cooked in its own fat is a central ingredient in the signature local dish, cassoulet. By curing them in salt, you completely change the texture and flavour of the duck. The duck legs are then cooked for a long time at a low temperature in duck fat but beware - if the fat boils during the cooking.
Steps to make Confit duck leg:
- 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
Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. The classic French speciality confit de canard; sumptuous duck, seasoned, cured and slow cooked in its own fat until it's meltingly tender. Once defrosted, just heat and serve these award winning Confit Duck Legs, but remember to crisp up the skin for the tastiest results!
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