Ingredients with Measurements:
- 4 duck legs
- 1/4 cup kosher salt
- 1 tablespoon black peppercorns
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 cups duck fat or rendered bacon fat
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, mix together the kosher salt, black peppercorns, smashed garlic, and fresh thyme.
2. Rub the mixture all over the duck legs, making sure to coat them evenly.
3. Place the duck legs in a single layer in a Dutch oven or heavy-bottomed pot.
4. Pour the duck fat or rendered bacon fat over the duck legs, making sure they are completely submerged.
5. Cover the pot and place it in the refrigerator for at least 24 hours, and up to 48 hours.
6. Preheat the oven to 325°F.
7. Remove the duck legs from the fat and wipe off any excess fat.
8. Place the duck legs on a wire rack set over a baking sheet.
9. Roast the duck legs in the preheated oven for 45-60 minutes, or until the internal temperature reaches 165°F.
10. While the duck legs are roasting, make the mustard sauce. In a small saucepan, whisk together the Dijon mustard, honey, and red wine vinegar.
11. Cook the sauce over medium heat until it thickens, stirring occasionally.
12. Season the sauce with salt and pepper to taste.
13. Once the duck legs are done, let them rest for 5-10 minutes before serving.
14. Serve the duck legs with the mustard sauce on the side.
- Time:
Preparation time: 24-48 hours (for marinating)
- Cooking time: 45-60 minutes
Temperature:
- Marinating temperature: Refrigerator temperature (around 40°F)
- Roasting temperature: 325°F
- Internal temperature of duck legs: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 566
- Fat: 47g
- Carbohydrates: 11g
- Protein: 23g
- Sodium: 1,712mg
Substitutions for ingredients:
- Instead of duck fat or rendered bacon fat, you can use vegetable oil or olive oil.
- If you don't have Dijon mustard, you can use whole grain mustard or yellow mustard.
- Instead of honey, you can use maple syrup or agave nectar.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- You can add herbs like rosemary or sage to the salt mixture for a different flavor.
- Instead of roasting the duck legs, you can sear them in a pan until crispy.
- You can add a splash of white wine to the mustard sauce for extra flavor.
Tips and tricks:
- Make sure the duck legs are completely submerged in the fat during the marinating process.
- Use a meat thermometer to ensure the duck legs are cooked to the correct temperature.
- Let the duck legs rest before serving to allow the juices to redistribute.
- The mustard sauce can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftover duck confit in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the duck confit, place it in a baking dish and cover it with foil.
- Bake in a 325°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the duck legs on a platter with the mustard sauce on the side.
- Garnish with fresh herbs like thyme or parsley.
Garnishes:
- Fresh herbs like thyme or parsley
- Lemon wedges
Pairings:
- Roasted vegetables like Brussels sprouts or carrots
- Mashed potatoes or sweet potatoes
- Crusty bread
Suggested side dishes:
- Roasted root vegetables
- Green salad with vinaigrette dressing
- Creamy polenta
Troubleshooting advice:
- If the duck legs are not cooked through, return them to the oven and check the temperature every 5-10 minutes.
- If the mustard sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the duck legs to the correct internal temperature to avoid foodborne illness.
- Store leftover duck confit in the refrigerator and consume within 3 days.
Food history:
- Duck confit is a traditional French dish that originated in the Gascony region.
- The process of preserving duck meat in fat dates back to the 14th century.
Flavor profiles:
- The duck confit is rich and savory, with a crispy skin and tender meat.
- The mustard sauce is tangy and slightly sweet, with a hint of spice from the Dijon mustard.
Serving suggestions:
- Serve the duck confit with a side of roasted vegetables and a glass of red wine for a classic French meal.
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Region: French