Confit duck leg
Confit duck leg

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, confit duck leg. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Confit duck leg is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Confit duck leg is something that I’ve loved my entire life. They’re fine and they look wonderful.

Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Confit duck legs are particularly worth the wait - cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. Duck legs are also great value compared to breasts.

To get started with this recipe, we must first prepare a few ingredients. 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. Get 2 x duck legs
  2. Make ready 1 tin duck or goose fat or lard
  3. Take 1/2 bulb garlic
  4. Make ready optional aromatics
  5. Take whole spices cardoon - star anise - cloves and juniper
  6. Take hardy herbs like bay - rosemary - thyme and sage

Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. 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 dish, cassoulet. Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite.

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

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! Focus on the skin that covers fat.

So that’s going to wrap this up with this exceptional food confit duck leg recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!