Duck Confit

Por Chef Jean-Pierre

Ingredientes

Modo de preparo

1. Rub each duck leg with coarse salt, such as kosher salt, and refrigerate uncovered on a rack overnight.
2. The next day, brush or wipe off the salt with a dry cloth.
3. Melt the duck fat over very low heat.
4. Place the legs in a deep roasting pan or lasagna dish and submerge them completely in the fat.
5. Cook at 250°F/120°C for 3 to 4 hours, depending on the size of the legs, until the meat pulls away from the bone and exposes it.
6. Serve immediately or store the legs in the fat in the fridge for 3 to 4 weeks.
7. To serve straight away, heat some duck fat in a frying pan over medium heat, place the legs skin side down and crisp for a few minutes. Alternatively, crisp them on a baking sheet under the grill.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

Mais receitas com

Pato