DUCK CONFIT

duck-confitDUCK CONFIT

Ingredients   metric units

  • 4 duck legs with thighs;
  • 4 duck wings;
  • 4 cups duck fat;
  • 3 tbsp salt;
  • 4 garlic cloves, very finely minced;
  • 1 onion, sliced;
  • 6 springs thyme;
  • 3 springs rosemary;
  • Pepper to taste;

Preparation

  1. Mix the salt, garlic, onion, thyme, rosemary and pepper.
  2. Using a dish large enough to hold all the duck pieces in a single layer sprinkle 1/3 of the salt mixture on the bottom.
  3. Put the duck pieces in the dish, skin side up on the salt mixture bed.
  4. Add the remaining 2/3 of the salt mixture evenly on the duck.
  5. Cover and refrigerate for about 1 or 2 days.
  6. When ready, preheat your oven to 225 F
  7. Remove the salt from the duck and arrange the duck in a baking dish in a tight single layer.
  8. Melt the duck fat and pour on the duck. Make sure it covers the meat entirely.
  9. Put in the oven for 2 to 4 hours until the meat can easily be pulled from the bone. It can also go for longer if you want.
  10. The duck confit is now ready and can be stored in the fat where it will stay good for weeks.                             http://paleoleap.com/duck-confit-carrot-confit/
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