Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, confit duck leg. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Confit of duck leg in tins delivered UK wide. High quality, award winning confit of duck. Order traditional French food such as duck confit, foie gras, cassoulet, pates online.
Confit duck leg is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Confit duck leg is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have confit duck leg using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Confit duck leg:
- Make ready 2 x duck legs
- Prepare 1 tin duck or goose fat or lard
- Make ready 1/2 bulb garlic
- Take optional aromatics
- Make ready whole spices cardoon - star anise - cloves and juniper
- Prepare hardy herbs like bay - rosemary - thyme and sage
By curing them in salt, you completely change the texture and flavour of the duck. The duck legs are then cooked for a long time at a low temperature in duck fat but beware - if the fat boils during the cooking. 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 Confit duck leg:
- 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.
- 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.
- 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
- 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
- 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.
- 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
Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. The classic French speciality confit de canard; sumptuous duck, seasoned, cured and slow cooked in its own fat until it's meltingly tender. Once defrosted, just heat and serve these award winning Confit Duck Legs, but remember to crisp up the skin for the tastiest results! Place the duck legs in a single layer skin side down in a large pot. To preserve: Pour fat over cooked duck to submerge completely, allow to solidify and refrigerate.
So that is going to wrap it up with this special food confit duck leg recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
