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Duck Confit
Duck Confit

Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. Most people typically think that healthy diets require much work and will significantly change the way they live and eat. It is possible, however, to make several simple changes that can start to make a good impact on our day-to-day eating habits.

If you want to see results, it is definitely not essential to drastically modify your eating habits. Even more important than entirely changing your diet is just substituting healthy eating choices whenever you can. As you get used to the taste of healthy foods, you will see that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.

All in all, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to duck confit recipe. To make duck confit you only need 5 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Duck Confit:
  1. Take 2 duck legs
  2. Prepare duck fat
  3. Prepare 7 g salt
  4. Use garlic
  5. Provide peppercorns
Instructions to make Duck Confit:
  1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas.
  2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries.
  3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight..
  4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes.
  5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them.

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