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Duck Confit
2013-08-06
https://www.metro.ca/userfiles/image/recipes/confit-canard-5195.jpg
PT05M
PT2H00M
PT26H05M
Place the legs skin side down on a grill set over a plate. Rub the legs with the herbs. Sprinkle a generous amount of coarse salt on the legs. Cover and refrigerate for 24 hours. Quickly rinse the legs to remove the salt. In a deep roasting pan, place the legs and cover with the melted fat. Bring to a boil and decrease the heat to low. Let simmer for 2 hours. Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.
4
Metro
2
1
2
2
8 young duck leg
4 bay leaves, crumbled
1 sprig of fresh rosemary, crumbled
1 sprig of fresh oregano, crumbled
1 cup (250 mL) coarse salt
4-8 cups (1-2 L) melted duck fat or lard
Freshly ground pepper to taste
Duck Confit
4
servings
0:05
Preparation
2:00
COOKING
26:05
TOTAL TIME
Ingredients
-
8
young duck leg
-
4
bay leaves, crumbled
-
1
sprig of fresh rosemary, crumbled
-
1
sprig of fresh oregano, crumbled
-
1 cup
(250 mL)coarse salt
-
4-8 cups
(1-2 L)melted duck fat or lard
-
Freshly ground pepper to taste
Preparation
Place the legs skin side down on a grill set over a plate. Rub the legs with the herbs. Sprinkle a generous amount of coarse salt on the legs. Cover and refrigerate for 24 hours. Quickly rinse the legs to remove the salt. In a deep roasting pan, place the legs and cover with the melted fat. Bring to a boil and decrease the heat to low. Let simmer for 2 hours. Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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