Confit de canard - confit duck leg

Overview

A very delightful French home-cooked dish, the crispy duck skin is wrapped in the soft duck meat. The long-term low-temperature marinating has allowed the flavor of the spices to penetrate deep into the duck meat. Served with some fried mushrooms and salad, it is enough to entertain your most important guests! *Will this dish be greasy? Well, don't worry it won't be. Low-temperature soaking (approximately 150C) helps the fat in the duck legs melt and drain out, and keeps the duck leg meat tender and tender. The connective tissue at the joints will also become sticky and slippery as after stewing. In short, you need to use oil instead of eating oil.

Tags

• hot dishes
• home cooking
• common dishes
• foreign cuisine
• children
• dinner with friends
• summer recipes
• dinner
• duck fat
• grind black pepper
• lilac
• mixed baby leaf salad
• thyme
• white mushroom
• duck legs
• sea salt

Ingredients

Steps

1. 1 pickled. Wash the duck legs and wipe off all the water on the surface and the water in the gaps between the meat. Apply a large amount of salt to all the duck legs. Crush the bay leaves and sprinkle evenly on the duck legs. Distribute a small amount of cloves and thyme. Sprinkle black pepper evenly. Place them flatly in a larger baking pan. Seal tightly with plastic wrap. Press a flat-bottomed weight on top (I used a cast iron pot) and put it in the refrigerator for 18-24 hours (at least 18 hours).

   

2. 2 Preheat the oven to 150 degrees, melt the frozen duck fat in the pot over the lowest heat, and add thyme.

   

3. 3 Dry the marinated duck legs (dry them completely), remove the seasonings on the surface of the duck legs, and add them randomly into the duck fat so that the duck fat completely submerges the duck legs.

   

4. 4 Place in the oven and bake at 150C for 1.5h, then reduce to 140C and bake for another 2h.

   

5. 5 After the time is up, make sure that the meat can be easily separated from the bone and then take it out of the oven. After cooling, put it in the refrigerator together with the pot. It can be stored at 4C for 3 days (if it is taken out from the oven and cooled directly without opening the lid, it can be stored in the refrigerator for 5 days). When you need to eat, take out the duck legs and scrape off the fat. Pure duck fat can be stored frozen. Just remember to keep the oil on top and not the soup jelly at the bottom of the pot. It will be easy to use when making conift again.

   

6. 6 Use a little cooked duck fat to fry the mushrooms and season with salt and black pepper. Because the oil contains bay leaves, thyme and cloves mixed in, simple sautéed mushrooms will also be outstanding.

   

7. 7 Preheat the pan over medium heat and fry the duck legs slowly until the skin is crispy.

   

8. 8 Simply mix it up and serve! This dish is very convenient to make a few days before entertaining guests. You only need to fry it before eating. It is completely stress-free to make a soup at the same time. Enjoy your meal!