Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, duck confit. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. Real confit takes more than a day to make. But I have a work-around that takes just a little more than two hours, and is nearly as good.
Duck Confit is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Duck Confit is something which I have loved my entire life.
To get started with this particular recipe, we must 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:
- Prepare 2 duck legs
- Get duck fat
- Prepare 7 g salt
- Get garlic
- Take peppercorns
Confit Duck Pastilla, Duck Confit Croquettes With Mushrooms, Celery Gratin With Pears And Duck Confit. To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Turn the legs and transfer the pan to the.
Instructions 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 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 may be my favorite food and this recipe did not disappoint. I made it for a large dinner party and everyone cleaned their plate including those who had never eaten duck before. 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.
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