Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, duck confit. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Duck Confit is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Duck Confit is something which I have loved my whole life. They’re fine and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can cook duck confit using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Duck Confit:
- Take 2 duck legs
- Make ready duck fat
- Prepare 7 g salt
- Prepare garlic
- Make ready peppercorns
It's the first two — you definitely want to bother with this and it's decidedly unsnooty. A favorite method of preparing meat in pre-fridge France was to preserve it in its own fat. 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.
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.
Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Remove from refrigerator and rub off excess cure (reserve garlic). For this traditional confit (the analog alternative to our more modern and streamlined sous vide. "Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating. The only difficult part is coming across enough luscious duck fat.
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