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Confit duck leg
Confit duck leg

Before you jump to Confit duck leg recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

Enjoying healthy foods makes all the difference in the way you feel. We have a tendency to feel way less gross after we increase our intake of nutritious foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Selecting healthier food choices can be tough if it is snack time. You can spend numerous hours at the supermarket searching for an ideal snack foods to help you feel healthy. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting treat.

One of the most popular treats is natural yogurt. Eating fat free yogurt in place of a wholesome larger lunch isn’t a good idea. You can not beat yogurt whenever it comes to a nutritious snack though. It is a protein-rich supply of nutritious minerals and vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by most people. Try adding some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an excellent way to enjoy a flavorful snack without too much sugar.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as easy as you want it to be.

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

The ingredients needed to make Confit duck leg:
  1. You need 2 x duck legs
  2. Use 1 tin duck or goose fat or lard
  3. You need 1/2 bulb garlic
  4. Prepare optional aromatics
  5. Get whole spices cardoon - star anise - cloves and juniper
  6. Get hardy herbs like bay - rosemary - thyme and sage
Instructions to make Confit duck leg:
  1. 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.
  2. 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.
  3. 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
  4. 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
  5. 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.
  6. 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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