French Confit de Canard โ€“ Duck Leg Confit

A classic French dish where duck legs are slow-cooked in their own fat until tender and crispy on the outside.

Ingredients (Serves 4):

* 4 duck legs
* 200g duck fat (or enough to cover the legs)
* 4 garlic cloves, crushed
* 4 sprigs thyme
* Salt and black pepper

Instructions:

1. Season duck legs with salt, pepper, garlic, and thyme. Refrigerate overnight.
2. Rinse off excess salt and pat dry.
3. Submerge legs in melted duck fat in a heavy pot and cook at low temperature (\~85ยฐC/185ยฐF) for 2โ€“3 hours until tender.
4. To serve, crisp the skin in a hot pan or under a broiler.

French Tip:
Serve with sautรฉed potatoes or a simple green salad.
๐Ÿฆ† French Confit de Canard โ€“ Duck Leg Confit A classic French dish where duck legs are slow-cooked in their own fat until tender and crispy on the outside. ๐Ÿ›’ Ingredients (Serves 4): * 4 duck legs * 200g duck fat (or enough to cover the legs) * 4 garlic cloves, crushed * 4 sprigs thyme * Salt and black pepper ๐Ÿ‘จโ€๐Ÿณ Instructions: 1. Season duck legs with salt, pepper, garlic, and thyme. Refrigerate overnight. 2. Rinse off excess salt and pat dry. 3. Submerge legs in melted duck fat in a heavy pot and cook at low temperature (\~85ยฐC/185ยฐF) for 2โ€“3 hours until tender. 4. To serve, crisp the skin in a hot pan or under a broiler. ๐Ÿ’ก French Tip: Serve with sautรฉed potatoes or a simple green salad.
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