Recipe of Award-winning Confit duck leg

Hey everyone, it is John, welcome to my recipe site. Today, we're going to prepare a special dish, Steps to Prepare Homemade Confit duck leg. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Confit duck leg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Confit duck leg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Confit duck leg is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Confit duck leg using 6 ingredients and 6 steps. Here is how you cook that.

I'd worked for about 6 years in Michelin starred restaurants and never had or knew of confit duck, which is a travesty. I'm glad to say that now the best restaurants in the world celebrate slow cooking cheaper cuts and I think the duck leg is definitely one of the best examples of turning the oven down low and just let them tenderise with time, they are wonderful.

Ingredients and spices that need to be Prepare to make Confit duck leg:

1. 2 x duck legs
2. 1 tin duck or goose fat or lard
3. 1/2 bulb garlic
4. optional aromatics
5. whole spices cardoon - star anise - cloves and juniper
6. hardy herbs like bay - rosemary - thyme and sage

Instructions to make 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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So that is going to wrap this up with this special food Steps to Prepare Award-winning Confit duck leg. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!