Gastronomixs

Duck leg confit with crispy skin

This dish combines the soft and delicate confit meat with a crispy skin. Serve at room temperature with multiple preparations of duck or as an entremets.

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Duck leg confit with crispy skin

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Ingredients

10

 

duck legs

2

kg

goose fat

2

cloves

garlic

2

sprigs

rosemary

5

l

brine, 7% salt

Preparation method

  • Brine the duck legs in a 7% salt brine for two hours.
  • Remove the duck legs from the brine and pat dry thoroughly.
  • Put the brined duck legs in the oven and confit for six to eight hours at 80˚C together with the goose fat, garlic, and rosemary. Cooking time will depend on the size of the duck legs.
  • Prepare a tray and cover with shrink wrap.
  • Allow the duck legs to cool down a little and then carefully remove the skins.
  • Place the skins on the tray with the exterior of the skins face down.
  • Remove the rest of the meat from the legs, arrange over the skins, and cover with the shrink wrap.
  • Set aside under pressure and allow to cool.
  • Unwrap the tray and cut the duck into the desired shape.
  • Fry the skins in a pan until crisp or use a kitchen blow torch. Do not fry on the side without skin.

Serving suggestions

  • As an entremets with textures of carrot and a carrot, cardamom, and buttermilk sauce.
  • As part of duck tasting platter.
  • As a component in a composition with oxheart cabbage, pumpkin, leeks, beetroot, or asparagus. 

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