Ingredients with Measurements:
- 4 duck legs
- 1/4 cup kosher salt
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
- 2 cups duck fat
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 225°F.
2. In a small bowl, mix together the kosher salt and black peppercorns.
3. Season the duck legs generously with the salt and pepper mixture, making sure to coat all sides.
4. Place the duck legs in a single layer in a Dutch oven or heavy-bottomed pot.
5. Add the thyme sprigs and smashed garlic cloves to the pot.
6. Pour the duck fat over the duck legs, making sure they are completely submerged.
7. Cover the pot with a lid or aluminum foil.
8. Place the pot in the preheated oven and cook for 3-4 hours, or until the duck is tender and falling off the bone.
9. Remove the pot from the oven and let it cool to room temperature.
10. Once cooled, remove the duck legs from the pot and place them on a plate.
11. Strain the duck fat through a cheesecloth into a separate container.
12. Place the duck legs in a container and pour the strained duck fat over them, making sure they are completely covered.
13. Cover the container with a lid or plastic wrap and refrigerate for at least 24 hours, or up to one week.
14. When ready to serve, preheat the oven to 400°F.
15. Remove the duck legs from the duck fat and wipe off any excess fat.
16. Place the duck legs on a baking sheet and bake for 10-15 minutes, or until the skin is crispy and golden brown.
17. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Preheat oven to 225°F for cooking and 400°F for reheating.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 45g
Protein: 33g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 1,200mg
Substitutions for ingredients:
If duck fat is not available, you can use olive oil or vegetable oil instead.
Variations:
You can add different herbs and spices to the duck legs before cooking, such as rosemary, bay leaves, or juniper berries.
Tips and tricks:
- Make sure the duck legs are completely submerged in the duck fat to ensure even cooking.
- Use a heavy-bottomed pot or Dutch oven to prevent the duck from sticking to the bottom.
- Let the duck legs cool to room temperature before refrigerating to prevent condensation from forming in the container.
Storage instructions:
Store the duck confit in the refrigerator for up to one week.
Reheating instructions:
Preheat the oven to 400°F and bake the duck legs for 10-15 minutes, or until the skin is crispy and golden brown.
Presentation ideas:
Serve the duck confit on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as thyme or parsley.
Pairings:
Pair with a full-bodied red wine, such as a Bordeaux or Syrah.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the duck legs are not tender after 3-4 hours of cooking, continue cooking until they are falling off the bone.
Food safety advice:
Make sure the duck legs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Duck confit is a traditional French dish that originated in the Gascony region of France.
Flavor profiles:
Duck confit has a rich, savory flavor with a crispy skin and tender meat.
Serving suggestions:
Serve hot with your favorite side dishes and a glass of red wine.
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Region: French