Duck Confit

This is a perpetual French recipe for duck confit thats easy to make and easy to scale stirring or down. It makes a supreme faculty for connections and family.

The ingredient of Duck Confit

1. 2 uncooked Peking duck legs
2. 1 tablespoon kosher salt
3. 1 lemon, zested and thinly sliced
4. 3 cloves garlic, crushed
5. 1 tablespoon collect allspice berries
6. 1 tablespoon juniper berries
7. 2 sprigs well-ventilated light thyme
8. 2 cups rendered duck fat

The instruction how to make Duck Confit

1. Season duck legs subsequent to kosher salt almost both sides. Place in a large resealable bag. go to lemon zest and slices, garlic, allspice berries, juniper berries, and blithe thyme. Seal the bag; massage duck legs through the bag until all of the ingredients are evenly dispersed. Marinate in the refrigerator for 24 hours.
2. Preheat the oven to 200 degrees F (95 degrees C).
3. separate duck legs from the marinade. Rinse them off and pat dry. Place steadfast marinade ingredients in the bag in the an oven-safe dish, preferably enameled cast iron or glass, just large enough to withhold the legs in a single layer. Arrange legs skin-side next to in the dish.
4. Pour duck fat into a small saucepan and warm more than low heat until liquid. Pour higher than legs until they are entirely covered. If the legs are not covered, ensue olive oil until they are. As the legs cook, more fat will be rendered from the skin. Cover the dish in the same way as a lid.
5. Bake in the preheated oven until the meat pulls easily from the bones, 6 to 7 hours.
6. separate legs from fat and place in a sealable container. You may leave the bones in or cut off surgically remove them. Make determined there is room at the peak of the container. Strain all of the solids from the enduring surviving fat and discard the solids. Pour the fat beyond the duck until it is covered completely. Seal and allow to cool to room temperature. next cool, refrigerate and let duck meat cure for 2 months. Reserve any relic duck fat for bonus uses.

Nutritions of Duck Confit

calories: 2520.5 calories
carbohydrateContent: 9.5 g
cholesterolContent: 330.4 mg
fatContent: 270.5 g
fiberContent: 5.3 g
proteinContent: 20.1 g
saturatedFatContent: 90 g
servingSize:
sodiumContent: 2988.7 mg
sugarContent:
transFatContent:
unsaturatedFatContent: