Lets make flavourful duck legs with skin and aromatics with slow cooking process.
Low and Slow: The Magic of Duck Confit:
What is a confit ? Confit is a slow cooking process or method which is used for slow cooking.It is a french traditional cooking technique usually use for the meat like duck or goose cook in there own fat before refrigeration for a long time. Fat will help to increase the shelf life of the meat also make it more moist and flavorful. Today i am making a duck confit a slow cooked extremely amazing recipe, Our lives are moving so fast. I know everyone is really busy, but people who love cooking and enjoy exploring new flavors always find time to try recipes like this. For them, cooking feels like therapy you know that feeling too.
Servings: six
Equipment needed:
- Oven safe pots
- knife
- chopping board (to cut veggies)
- baking tray (for final baking)
- Spice container
Things we need:
| ingredients | quantity |
| garlic cloves | 5 to 6 (crushed ) |
| thyme | 2 to 3 springs or as required |
| onion | 1 medium sliced roughly |
| fresh pepercorns | 1 tablespoon |
| oregano | 2 to 3 springs ( dried 1 tablespoon) |
| rosemary | 2 to 3 springs |
| salt | according to taste |
| duck fat | as required to dip almost 1 and 1/2 cup |
| duck legs with skin | 6 |
Method:
Preparing the meat:
Take the meat i am using six duck legs with skin for it. Take the knife and chopping board remove all excess fat from the legs. Cut the garlic cloves onion.Take the legs add garlic ,thyme,oregano,fresh peppercorns,salt, onion and rosemary in it and leave it on rest for almost 2 hours.
Making the fat:
The excess fat we separate take a pan and cook it in it until all the fat separates in liquid form set it aside.
Dipping in the fat:
So this is the main step take the legs out remove all the herbs and garlic onion from it rinse them under the water and pat dry ,after that put them in a pot add the duck fat in it until they dipped in it. If it is not enough then you can also buy ready made duck fat but it is necessary to dip them properly.
Cooking on stove:
Take the dipped legs and turn on the flame,cook them for 2 hours on low flame in simmering position at this step you can also bake it at low temperature like 250 F for two hours. after that check them by pocking knife in it if there is no resistance for the knife then its done now take them out and refrigerate them for 1 hour.
Cooking in the oven:
The main thing for a confit is to give time to each step to achieve crispy skin and moist legs. And at this step you can simply pan fry them to get a brown crispy skin,but i am baking them at 180C for the brown skin just for 10 to 15 minutes with herbs until done.Now plate them you can serve them with sauces , potatoes, lentils and rice as well as per your choice.
Duck Confit Nutrition Facts:
- Calories: 400–450 kcal
- Protein: 25–30 g
- Total Fat: 30–35 g
- Saturated Fat: 10–12 g
- Carbohydrates: 1–2 g
- Fiber: 0 g
- Sugar: 0–1 g
- Cholesterol: 120 mg
- Sodium: Varies depending on salt used
- Iron: 15% of daily value
- Vitamin B12: 20% of daily value
Pro tips:
- It is very important to give proper time to the recipe to achieve exact taste.
- Dont use the legs without skin in that case just like chicken you will not able to reach the exact crispiness you want.
- Dont get confused if you will follow each step you will end up with a fantastic dish even you are a beginner.
FAQs:
- For how much time we can freeze them?
- We can store them for 4 to 6 months dipped in fat in the fridge.
- Can we use Sous vide method?
- yes it require less fat but traditional method is the best to follow so consider that one to make it perfectly.
Just dig in and enjoy!
Enjoy this recipe it may take some time to cook but you wil not regret to try and spend time on it enjoy with your family and i will be very happy if you will give me your remarks.