Confit de Canard is a French meal made with the leg of the duck. This traditional meal of the Perigord area of France is among french preferred extravagances. Confit is a generic term for different sort of food that have actually been prepared in oil, fat or sugar water.
Making confit de canard from scratch is no simple job, it obviously includes rubbing the meat with salt, herbs and other flavorings, though this dish is for making the confit from scratch is more simple. And it truly is as simple as just moving it in the oven.
Confit is likewise offered in cans, which can be kept for a number of years. A traditional dish is to fry or grill the legs in a little the fat up until they are crisp and well-browned, and utilize more of the fat to roast some potatoes and garlic as an accompaniment. Truthfully, it is tasty, crisp skin, juicy duck, moreish potatoes and the fresh salad. This is certainly going to be one of those you whip up for supper celebrations and such when you require to impress with very little effort,
� A little salt, for the skin
� 6 duck legs, skin on and bone in, weighing 250g each
For the marinade:
� Plenty of freshly ground black pepper
� 6 garlic cloves, peeled and finely minced
� 3 tbsp fresh thyme leaves
� � tsp freshly grated nutmeg
2. While the kettle is warming up, bash up all the marinade components in a mortar and pestle.
3. Place the duck legs skin side up on a wire rack over the sink and pour the boiling water over them.
4. You will certainly see the fat noticeably reduce and tighten up.
5. Next, pat the skin dry and sprinkle a little salt over it.
6. This will certainly assist to make it crispy.
7. Spread out the marinade mix on the flesh side (ie the underside) of each of the duck legs and sit them, skin side up, in an ovenproof baking meal.
8. Put in the top of the oven for 10 minutes, then decrease the temperature level to 100C/ 200F/ gas mark 1/4 and move the meal to a rack in all-time low of the oven.
9. Cook the duck for 3 hours in total amount.
10. Serve hot from the oven.
Confit is likewise offered in cans, which can be kept for a number of years. A traditional dish is to fry or grill the legs in a little the fat up until they are crisp and well-browned, and utilize more of the fat to roast some potatoes and garlic as an accompaniment. Truthfully, it is tasty, crisp skin, juicy duck, moreish potatoes and the fresh salad. This is certainly going to be one of those you whip up for supper celebrations and such when you require to impress with very little effort,
Ingredients:
Serves 6� A little salt, for the skin
� 6 duck legs, skin on and bone in, weighing 250g each
For the marinade:
� Plenty of freshly ground black pepper
� 6 garlic cloves, peeled and finely minced
� 3 tbsp fresh thyme leaves
� � tsp freshly grated nutmeg
Instructions:
1. Pre-heat the oven to 220�C/ 425� F/gas mark 7 and put a complete kettle on to boil.2. While the kettle is warming up, bash up all the marinade components in a mortar and pestle.
3. Place the duck legs skin side up on a wire rack over the sink and pour the boiling water over them.
4. You will certainly see the fat noticeably reduce and tighten up.
5. Next, pat the skin dry and sprinkle a little salt over it.
6. This will certainly assist to make it crispy.
7. Spread out the marinade mix on the flesh side (ie the underside) of each of the duck legs and sit them, skin side up, in an ovenproof baking meal.
8. Put in the top of the oven for 10 minutes, then decrease the temperature level to 100C/ 200F/ gas mark 1/4 and move the meal to a rack in all-time low of the oven.
9. Cook the duck for 3 hours in total amount.
10. Serve hot from the oven.
