Duck confit
Origin of the recipe
"The only thing worse than cold food is reheated food," the French say wryly, ordering duck leg confit. Confit is a reheated dish in its purest form. Translated from French, "confit" means "slowly cooked in fat." The legs are marinated, then simmered for a long time in a large amount of duck fat, and then covered in that same fat. The duck simmers in its own juices for several hours, resulting in tender meat that literally melts in your mouth. Leftover confit is refrigerated, where it can be kept for a month or more.
What do you need for cooking?
Ingredients
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Duck legs
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Garlic
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Bulb
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Salt
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French herbs
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Black pepper
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Duck fat
For the salad
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Greens/salad mix
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Oranges
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Avocado
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Orange juice
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Olive oil
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Dijon mustard
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Pumpkin seeds
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Honey
Kitchen utensils
Step-by-step recipe
Step 1:
Take a baking sheet with high edges. Sprinkle 1.5 teaspoons of coarse salt (7 g) onto the bottom.
Step 2:
Add 2 chopped garlic cloves and a quarter of a chopped red onion to the salt.
Step 3:
Place two duck legs on top and sprinkle with the same amount of onion, salt, and garlic. Season with pepper.
Step 4:
Cover with cling film and refrigerate overnight (up to 48 hours)
Step 5:
Remove the legs and wipe off any salt that has stuck to them.
Step 6:
Place the legs in the pan, skin side up.
Step 7:
Melt the duck fat over low heat. Pour it over the legs until they are completely covered.
Step 8:
Place in the oven for 2-3 hours at 115 degrees.
Step 9:
Remove from oven and cool slightly.
Step 10:
Remove the legs and place them in a baking dish. Strain the fat through a sieve, pouring it over the legs.
Step 11:
Cool to room temperature and refrigerate until ready to serve.
Step 12:
Before serving, place the baking dish in hot water for a while to melt the fat and make it easier to remove the duck legs.
Step 13:
Take 3 tablespoons of orange juice, add 1 tablespoon of olive oil, 1 teaspoon of honey and 1 teaspoon of Dijon mustard.
Step 14:
Stir and add a couple of pinches of salt and some freshly ground pepper.
Step 15:
Take and chop 100 g of different lettuce leaves (you can use one type, but a mixture is better).
Step 16:
Add 2 tablespoons of roasted almonds or pumpkin seeds.
Step 17:
Peel the orange and cut away the white membrane so that all the orange segments are visible.
Step 18:
Cut out the pulp from the orange segments (cutting out the inner parts of the segments and leaving the peel outside the salad).
Step 19:
Slice one small avocado into thin slices.
Step 20:
Pour in the seasoning and stir.
Step 21:
Heat a frying pan over medium heat. Add 1 tablespoon (15g) of duck fat.
Step 22:
Place the duck legs skin side down. Fry for about 5 minutes.
Step 23:
Turn over and cook for about 3 more minutes until golden brown.
Step 24:
Place on a plate along with the salad.
Cooking tips
If the duck legs are to be eaten immediately after cooking, any other fat or vegetable oil can be used. The flavor may differ slightly, especially if the oil contains spices or has a strong flavor and aroma. Classic French duck confit is prepared exclusively with natural duck fat.
If, after cooking, the confit is placed in ceramic molds, pouring fat over the top to completely cover the meat, it can be stored in the refrigerator for 2-3 months. Confit, sealed in sterilized jars, can be stored for up to 1 year – essentially, it's high-quality duck stew.
