Duck Leg Confit Recipe
Recipe information
Make Duck Leg Confit in just 24h . sarladaise potatoes, red wine jus
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Ingredients
Duck Leg Confit
Preparation of Duck Leg Confit
1. Curing the Duck Legs
In a bowl, combine salt and crushed black peppercorns. Rub the mixture evenly over the duck legs. Place the legs in a dish, cover with plastic wrap, and refrigerate for at least 24 hours.
2. Cooking the Duck Legs
Preheat your oven to 225°F (110°C). Rinse the cured duck legs under cold water and pat dry. In a large oven-safe pot, melt the duck fat over low heat. Add the duck legs, thyme, and garlic cloves. Ensure the legs are completely submerged in the fat. Cover the pot and cook in the oven for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
3. Storing the Duck Confit
Once cooked, let the duck legs cool in the fat. Store in the refrigerator in a sealed container, submerged in fat, for up to a month.
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