Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, confit duck leg. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious. Heath Dumesny from DeBortoli shows us how to confit duck leg, part of this amazing masterclass, filmed at the stunning King Valley Winery. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection.
To begin with this particular recipe, we must prepare a few components. You can have confit duck leg using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Confit duck leg:
- Get 2 x duck legs
- Take 1 tin duck or goose fat or lard
- Make ready 1/2 bulb garlic
- Take optional aromatics
- Make ready whole spices cardoon - star anise - cloves and juniper
- Get hardy herbs like bay - rosemary - thyme and sage
Steps to make Confit duck leg:
- In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation.
- The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down.
- Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 - 8 will have an effect
- Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect
- Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months.
- To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my videohttps://www.youtube.com/watch?v=CNRNhpFaZSA&t=2s
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Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Heath Dumesny from DeBortoli shows us how to confit duck leg, part of this amazing masterclass, filmed at the stunning King Valley Winery. Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it. Served with bean stew and mash, it's completely comforting. This duck leg confit recipe bucks tradition, calling for three ingredients and three hours of time. You don't need a supply of duck fat; you don't need to devote three days of your life. Duck confit, named for the French word for "preserved," is a specialty of Gascony, a region in southwestern France where duck cooked in its own fat is a central ingredient in the signature local. Give us anything "confit" — an ancient method of preserving meat in which it's cooked in its own fat — and we're very likely to eat it. This Sous Vide Duck Leg Confit is no exception. Our duck confit recipe with duck sauce uses Gressingham duck. Duck leg confit is a French classic, the best thing that could ever happen to a duck leg. The extra bonus is that though the process itself is quite long (especially if you chose slow cooking like I did). Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. I adore confit legs and I wanted to share the recipe for this delight for quite some time now. The legumes stew is full of flavor, nutrients and goes great with confit duck legs or whole roasted duck.
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