Confit duck leg
Confit duck leg

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, confit duck leg. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Confit duck leg is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Confit duck leg is something which I have loved my entire life.

Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Duck leg confit is a French classic, the best thing that could ever happen to a duck leg.

To begin with this particular recipe, we must first prepare a few components. You can have confit duck leg using 6 ingredients and 6 steps. Here is how you can achieve it.

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

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. Reheating duck confit in an oven works pretty well, but it doesn't produce the most evenly browned Heat the skillet over medium-low heat, pat the skin on your confit duck legs dry, and arrange them. By curing them in salt, you completely change the texture and flavour of the. Is it a dish by itself, a technique, or one of those fancy French things too The legs and thighs are the fattiest portions of the bird and therefore the ones you want to use.

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

Buy our great-taste award-winning, free-range Confit Duck Legs online. Slow-cooked duck thigh from the beautiful Loué region of France, fully cooked prior to freezing. Duck legs confit with orange and salad on a white plate. Portion of roast duck leg red cabbage homemade dumplings on plate and red wine on the background. I adore confit legs and I wanted to share the recipe for this delight for quite some time now.

So that’s going to wrap it up with this special food confit duck leg recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!