ANNE'S CONFIT OF DUCK LEGS
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Rub duck legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add thyme and bay leaves. Refrigerate covered, turning duck occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
- Preheat oven to 300 degrees. Rinse duck under cool running water, and pat dry. In a skillet over medium heat, place duck skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
- Transfer meat and reduced fat to a small casserole, placing duck skin side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.
- To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow.
- Preheat the oven to 400 degrees. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserving it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more.
- Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg.
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Nestor Da_plug
[email protected]The duck confit was not cooked evenly.
Sami Gujjar
[email protected]The duck confit was a bit dry.
Taj Muhammad Bashir Ahmad
[email protected]This duck confit was a bit too fatty for my taste.
Jisan Ahmed Howlader
[email protected]I'm not a huge fan of duck, but this confit was surprisingly good.
Wajid Bhatti
[email protected]This is the best duck confit recipe I've ever tried.
arsema arse
[email protected]I highly recommend this duck confit recipe.
Semane Adnew
[email protected]This duck confit was melt-in-your-mouth delicious!
Mustakim Ahmed143
[email protected]I love this duck confit recipe. It's so easy to make, and the results are always amazing.
Mohamed Nizam
[email protected]This was my first time making duck confit, and it turned out great!
Ludia Nawaz
[email protected]I've made this duck confit recipe several times, and it's always a hit. It's a bit of a process, but it's totally worth it.
Ryno Venter
[email protected]This duck confit was delicious! The meat was tender and flavorful, and the skin was crispy. I served it with roasted potatoes and green beans, and it was a perfect meal.
YOUTUBE ZAKI0
[email protected]I love this duck confit recipe. It's so easy to make, and the results are always amazing. The duck is always cooked perfectly, and the skin is always crispy. I highly recommend this recipe.
Taliq Hussain
[email protected]This was my first time making duck confit, and it turned out great! I followed the recipe exactly, and the confit was cooked perfectly. The meat was moist and tender, and the skin was crispy and flavorful.
cynthia mariga
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of duck, but I was pleasantly surprised. The confit was so tender and flavorful, and the skin was perfectly crispy. I'll definitely be making this again.
Khan Ghabizai
[email protected]I've made this duck confit recipe several times, and it's always a hit. It's a bit of a process, but it's totally worth it. The confit is so rich and flavorful, and it pairs perfectly with a variety of sides.
allenlevelle
[email protected]This duck confit was melt-in-your-mouth delicious! The meat was so tender and flavorful, and the skin was crispy and golden brown. I served it with roasted potatoes and green beans, and it was a perfect meal.