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Entrées
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Confit of Duck Legs
Cuisses de Canard confites
6 duck legs
4 Tbsp coarse sea salt
6 large garlic cloves, peeled and crushed
4 sprigs of thyme
3 bay leaves, broken into pieces
2 Lbs rendered duck fat
Place the duck legs in a shallow dish; sprinkle with salt;
scatter garlic, thyme and bay leaves among the duck pieces.
Cover with plastic wrap and refrigerate overnight.
The next day, preheat oven to 300º F.
Blot duck legs with paper towels to dry them and remove excess
salt.
Over low heat, melt duck fat in a heavy, oven-proof pot.
When the fat is liquid, submerge the duck legs into it and add
the garlic, thyme and bay leaves.
Cook in the oven for two hours, until the meat almost falls of
the bone.
Remove duck legs from the pot. They can be used immediately or
stored, covered, in the refrigerator for a week.
Melt and filter the fat so that you can use it to sauté
potatoes or green vegetables.
Serves 6
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