Duck Confit

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Duck Confit
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation
ready in 15 h. 40 min.
Ready in

Ingredients

for
8
Ingredients
2 Barbary duck (2.5-3 kg or 6 pounds, ready to cook)
3 kilograms Goose fat
salt
freshly ground peppers
3 sprigs thyme
3 bay leaves
How healthy are the main ingredients?
thymesalt

Preparation steps

1.

Rinse duck and pat dry. Cut off neck and wing tips, cut at the joint with a heavy kitchen knife.

2.

Carve duck, cot with goose fat and season with salt and pepper. Rub with thyme and bay leaf, then cover and infuse for 12 hours in a cool place.

3.

Add duck to a Dutch oven and bring to a boil. Cover and cook for 3 hours.

4.

Duck may be chilled for up to 3 months.

5.

Remove meat from bones and heat in an oven preheated to 200°C (approximately 350°F) for 10-15 minutes. Serve with fried potatoes, as desired.