Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, confit duck leg. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Confit duck leg is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Confit duck leg is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have confit duck leg using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Confit duck leg:
- Prepare 2 x duck legs
- Take 1 tin duck or goose fat or lard
- Make ready 1/2 bulb garlic
- Make ready optional aromatics
- Get whole spices cardoon - star anise - cloves and juniper
- Get hardy herbs like bay - rosemary - thyme and sage
Steps to make Confit duck leg:
- In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation.
- The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down.
- Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 - 8 will have an effect
- Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect
- Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months.
- To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my videohttps://www.youtube.com/watch?v=CNRNhpFaZSA&t=2s
So that is going to wrap this up with this exceptional food confit duck leg recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
