Gastronomixs

Duck leg confit

A classic preparation in which the duck legs are slow-cooked at a low temperature in fat.

Duck leg confit

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Ingredients

5

 

duck legs

 

 

coarse sea salt

 

 

black pepper

1

kg

duck fat

2

sprigs

thyme

2

sprigs

rosemary

2

 

bay leaves

4

cloves

garlic

Preparation method

  • Generously season the duck legs with the sea salt and black pepper. Brine for 24 hours in the refrigerator.
  • Remove the seasoning, rinse with cold water, and pat the legs dry.
  • Heat the duck fat with the thyme, rosemary, bay leaves, and garlic.
  • Add the duck legs and allow to cook gently for two hours at 95°C.
  • Leave to cool in the fat.
  • Store at 4°C in the congealed fat.

Serving suggestions

  • For example with components of apple, beets, orange, lemon, apricots, or cherries.
  • Use the meat as part of a starter or salad,
  • As a basis for a different preparation such as a duck confit and hibiscus bombe.

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