Hello everybody, welcome to our recipe site, if you're looking for Duck Confit recipe, look no further! We provide you only the perfect Duck Confit recipe here. We also have wide variety of recipes to try.
Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.
In general, people have been taught to think that “comfort” foods are not good for the body and need to be avoided. Often, if the comfort food is a sugary food or another junk food, this holds true. Other times, comfort foods can be utterly nourishing and good for us to consume. There are a number of foods that basically can boost your moods when you eat them. If you feel a little bit down and in need of an emotional pick me up, try several of these.
Eggs, believe it or not, are wonderful for helping you fight depression. You need to be sure, however, that what you make includes the egg yolk. The egg yolk is the most essential part of the egg in terms of helping you cheer up. Eggs, the egg yolks particularly, are rich in B vitamins. B vitamins can be fantastic for lifting up your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that dictate your mood. Eat an egg and feel a lot better!
So you see, you don’t need junk food or foods that are terrible for you just so to feel better! Try some of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to duck confit recipe. To cook duck confit you only need 5 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Duck Confit:
- Get 2 duck legs
- Take duck fat
- You need 7 g salt
- Take garlic
- Provide peppercorns
Steps to make Duck Confit:
- 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.
- 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.
- 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..
- 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.
- 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.
If you find this Duck Confit recipe valuable please share it to your good friends or family, thank you and good luck.
