Ingredients with Measurements:
- 4 duck legs
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 4 garlic cloves, crushed
- 4 sprigs of thyme
- 1 bay leaf
- 1 cup duck fat
Special equipment needed:
- Large Dutch oven or casserole dish with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. Season the duck legs with salt and pepper on both sides.
3. In a large Dutch oven or casserole dish, place the duck legs skin-side down.
4. Add the crushed garlic, thyme, and bay leaf to the dish.
5. Pour the duck fat over the duck legs until they are completely submerged.
6. Cover the dish with a lid and place it in the preheated oven.
7. Cook for 2-3 hours or until the meat is tender and falls off the bone.
8. Remove the dish from the oven and let it cool for 10-15 minutes.
9. Carefully remove the duck legs from the fat and place them on a baking sheet.
10. Increase the oven temperature to 400°F.
11. Roast the duck legs in the oven for 10-15 minutes or until the skin is crispy and golden brown.
12. Remove from the oven and let it rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 300°F (for cooking) and 400°F (for roasting)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 50g
- Protein: 35g
- Carbohydrates: 0g
- Fiber: 0g
Substitutions for ingredients:
- Coarse sea salt can be substituted with kosher salt.
- Duck fat can be substituted with goose fat or lard.
Variations:
- Add orange zest or juice to the duck fat for a citrusy flavor.
- Use different herbs such as rosemary or sage instead of thyme.
- Substitute duck legs with duck breasts for a quicker cooking time.
Tips and tricks:
- Use a meat thermometer to ensure the duck legs are cooked to an internal temperature of 165°F.
- Let the duck legs cool in the fat before removing them to prevent the skin from sticking to the dish.
- Save the leftover duck fat for future cooking.
Storage instructions:
- Store the confit de canard in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the confit de canard in a baking dish and cover with foil.
- Heat in the oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the confit de canard on a bed of mashed potatoes or roasted vegetables.
- Garnish with fresh herbs such as parsley or chives.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Red wine such as Pinot Noir or Syrah.
- Roasted root vegetables such as carrots or parsnips.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the skin is not crispy enough, broil the duck legs for a few minutes before serving.
Food safety advice:
- Use a meat thermometer to ensure the duck legs are cooked to an internal temperature of 165°F.
- Store the confit de canard in the refrigerator for up to 1 week.
Food history:
- Confit de canard is a traditional French dish that originated in the Gascony region.
Flavor profiles:
- Rich, savory, and tender with a crispy skin.
Serving suggestions:
- Serve with a side of roasted vegetables and a glass of red wine.
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Region: French