Duck Leg Confit | Les Gastronomes

Duck Leg Confit

Les Gastronomes

A recipe inspired from Alain Ducasse recipes

INGREDIENTS (4 PERSONS)

4 duck legs

1 kg coarse salt

1 kg duck fat

 

 

Preparing duck legs

  1. Place half the coarse salt on the bottom of a shallow dish.
  2. Place duck legs on top and cover with remaining coarse salt.
  3. Cover the dish with clingfilm and store in the refrigerator for 24 hours.

 

Preparing duck confit

  1. Preheat the oven to 160oC.
  2. Remove duck legs from dish and rinse under cold water to remove any traces of salt.
  3. Drain carefully on a cloth.
  4. Cut the extra skin from around the duck Leg and the top of the leg
  5. Heat a frying pan and melt the duck fat.
  6. Put the duck legs in the melted fat and bring to a boil.
  7. Cover and bake for 2 hours.
  8. Drain it on a wire rack.

 

Presentation and finish

Arrange duck legs on plates or store in their cooking fat in previously sterilized glass jars.

 

Leave a comment

Please note, comments must be approved before they are published