"CHEATER'S" DUCK CONFIT
Steps:
- Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan.
- Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
- Preheat the oven to 400 degrees F.
- Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
- Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone.
- Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens.
- Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
- It's just ducky!!!
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Md Sobou
[email protected]This recipe is a great way to enjoy duck confit without having to spend hours in the kitchen. The duck is tender and flavorful, and the crispy skin is amazing.
HAKIM MOHAMMED
[email protected]This recipe was amazing! The duck confit was so tender and flavorful, and the crispy skin was perfect. I will definitely be making this again.
Tim Wand
[email protected]This is my go-to recipe for duck confit. It's easy to make and always turns out perfectly. The duck is tender and flavorful, and the crispy skin is amazing.
moh stregis
[email protected]I love this recipe! The duck confit is always tender and juicy, and the crispy skin is to die for. I serve it with mashed potatoes and roasted vegetables, and it's always a hit.
Shaelyn Busse
[email protected]This recipe is a keeper. The duck confit was delicious and the sauce was perfect. I will definitely be making this again.
Debananda chaudhary
[email protected]I'm not a big fan of duck, but I thought I'd give this recipe a try. I was pleasantly surprised. The duck was tender and flavorful, and the crispy skin was amazing. I will definitely be making this again.
Jubayer Faran
[email protected]This recipe was easy to follow and the duck confit turned out great. The duck was moist and flavorful, and the skin was crispy. I will definitely be making this again.
Ibrahim Warraich
[email protected]I followed the recipe exactly and the duck confit turned out perfectly. The meat was tender and juicy, and the skin was crispy and golden brown. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.
Jabbar Dealer
[email protected]This recipe is a great way to impress your guests. The duck confit is incredibly delicious and the presentation is beautiful.
razbe sagor
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The duck was tender and flavorful, and the crispy skin was amazing. I will definitely be making this again.
Rex Loyer
[email protected]This is the best duck confit recipe I've ever tried. The duck was perfectly cooked and the sauce was divine. I highly recommend it.
Kevin Hart
[email protected]I love this recipe because it's so easy to make. I can throw it in the slow cooker in the morning and have a delicious dinner ready when I get home from work.
olisa ani
[email protected]This duck confit was a hit at my dinner party. Everyone raved about how delicious it was. I'm definitely going to make it again soon.
Jawad jan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The duck confit was amazing! The meat was tender and moist, and the crispy skin was to die for. I will definitely be making this again.
MFS
[email protected]I've made duck confit a few times before, and this recipe is by far the best. The duck was perfectly cooked and the sauce was rich and flavorful. I highly recommend it!
KiLLeR Gaming 2.0
[email protected]This recipe is a lifesaver for busy home cooks like me. I love duck confit but never had the time to make it from scratch. This cheats version is just as delicious and so much easier. I'll definitely be making it again soon.
Nathan Espinoza
[email protected]This duck confit recipe was truly a game-changer! The duck was incredibly tender and flavorful, and the crispy skin was absolutely divine. I served it over mashed potatoes and roasted vegetables for a truly memorable meal.