Free Recipe Duck Confit 2
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Duck Confit 2 Recipe
6 Duck legs
3/4 c Kosher salt
8 Black peppercorns
8 Garlic cloves; crushed
8 Thyme sprigs
3 Bay leaves; crumbled
1 qt Rendered duck fat; melted,
-(or mild olive oil)
Duck Confit 2 Preparation
ESSENCE OF EMERIL SHOW#EE100 Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a non reactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using. Yield: 6 pieces Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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