Who doesn't love duck confit? The traditional way to prepare this dish takes a long time and quite a bit of effor, or you have it when you go out for a nice dinner. With this recipe you can re-create this luxurious dish, with tender fall off the bone meat and sinfully delicious crispy skin in a couple of hours....Since the duck legs are not submerged in duck fat (which is how it is normally prepared) it makes it a bit healthier....But at this point in time...who cares:) It is duck confit! Give it a try!
What you will need.
4 Duck legs
coarse salt
What to do...
If your duck legs are frozen, leave in the fridge overnight to defrost. I got fresh duck legs for our local butcher shop.
Pat the duck legs dry and salt them very liberally.
Then, using a pointy knife prick the skin of each leg all over (try and avoid piercing the meat). I find that the best way to do this is to lift off the skin with one hand and prick it on an angle. This will allow the fat to seep out, giving you the super awesome crispy skin.
Put them in a casserole dish (I like using my dutch oven) so that they fit snugly together but do not overlap.
Let them rest at room temperature for about 30-40 min.
Then put them in the oven and turn it to 300F (NO preheating). Yes, you put them in a cold oven, this is very important because you want to cook them as gently as possible.
After about 2 hours, have a look at the legs, they should be partially submerged in fat and the skin should be getting crispy. Turn up the heat to 375F and continue to cook for another 15-20 min. At this point in time the skin should be gold-brown.
Take it out of the oven and let it rest for about 10 min before digging in. Stain the fat and keep for roasting potatoes....Yummy!
I served with a kale and slaw salad with pumpkin seed and cranberries.
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