Recommendation to Cooking Appetizing Confit duck leg

Wishing to dine Confit duck leg a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with helpful ways on cooking a Confit duck leg like a famous chef made.

We hope you got insight from reading it, now let's go back to confit duck leg recipe. To make confit duck leg you need 6 ingredients and 6 steps. Here is how you cook it.

To prepare an extraordinary Confit duck leg, here are the materials needed:

1. Provide 2 of x duck legs.
2. Provide 1 tin of duck or goose fat or lard.
3. You need 1/2 of bulb garlic.
4. Use of optional aromatics.
5. Take of whole spices cardoon - star anise - cloves and juniper.
6. Get of hardy herbs like bay - rosemary - thyme and sage.

After preparing the materials, now you are ready to prepare your 5-star Confit duck leg by following the procedures below:

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.

Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it. Duck Leg Confit is a classic French recipe that began as a method of preserving and grew to be one of the most cherished dishes of France. Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved The duck legs are submerged in the fat and cooked gently in a low oven until completely tender.

Recipe : Confit duck leg

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Simple tips to make Confit duck leg

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