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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 Choosing The Right Foods Can Help You Stay Fit And Also Healthy.

One thing that some of you may already know is that by ingesting the right foods can have a substantial effect on your health. Something that you should not eat no matter what is the different foods that you will acquire at all of those fast food places. You will recognize that the nutrition in these types of is non existent and the unwanted effects can be really bad. On this page we are going to be going over foods that you should be eating that can help you remain healthy.

Your primary meals should also incorporate fish such as salmon or perhaps lean proteins, as these will also be able to help your health. The point that salmon is also loaded with Omega-3 is just one of the reasons why it is a good choice, but it also contains other essential nutrients you’ll need. And when it comes to lean protein, you should keep in mind that you only need about 3 ounces to get your daily requirements. Furthermore before cooking your steak you will want to trim the fat that you can see from it to keep from consuming extra fat.

If you decide that your overall health is important to you, you ought to take these recommendations to heart. Also if you cut out all the refined food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

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

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