Miscellaneous
Duck Confit Made Simple
If you enjoy authentic Duck Confit Made Simple cuisine, this homemade Miscellaneous recipe is worth trying at home....
⏱️
13 Min Prep
🔥
11 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- Handful Sea Salt
- 4 Bay Leaf
- 4 cloves Garlic
- Handful Thyme
- 4 Duck Legs
- 100ml White Wine
Instructions
1
The day before you want to make the dish, scatter half the seasoning, half the garlic and half of the herbs over the base of a small shallow dish.
2
Lay the duck legs, skin-side up, on top, then scatter over the remaining seasoning, garlic and herbs.
3
put a lid on the duck and chill overnight.
4
This can be done up to 2 days ahead.
5
transfer the wine into a saucepan that will snugly fit the duck legs in a single layer.
6
Brush the seasoning off the duck legs and place them, skin-side down, in the wine.
7
put a lid on the cooking vessel with a lid and place over a medium burning up.
8
As soon as the wine starts to bubble, turn the burning up down to the lowest setting and make for 2 hours, checking occasionally that the liquid is just barely simmering.
9
(If you own a burning up diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the protein should feel incredibly soft when prodded.
10
Leave to cool.
11
The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.
12
If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and transfer over the fat, but not the liquid at the bottom of the cooking vessel.
13
put a lid on and leave in the fridge for up to a month, or freeze for up to 3 months.
14
The liquid you are left with makes a tasty reduction, which can be chilled or frozen until needed.
15
To reheat and crisp up the duck legs, burning up oven to 220C/fan 200C/gas 7.
16
Remove the legs from the fat and place them, skin-side down, in an ovenproof frying cooking vessel.
17
arid-fry for 30-40 mins, turning halfway through, until brown and crisp.
18
enjoy with the reheated reduction, a crisp salad and some crisp golden ptoatoes.
Recipe Information
Cuisine
France
France
Course
Miscellaneous
Miscellaneous
Diet
Vegetarian
Vegetarian
Total Time
24 mins
24 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
11 minsTotal Time
24 minsMaster Chef
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