4 years ago

**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
hey everyone so i found this recipe and its great. The recipe contains :
gredients for Duck Confit
4 whole duck legs (leg and thigh), size does not matter
sea salt, for the overnight (at least 6-8 hours) dry rub (the amount varies depending on the size of your legs, so just know that you need to have enough on hand for a good coating.)
2 cups/480 ml/450 gm/16 oz duck fat
a healthy pinch or grind of black pepper
4 sprigs of fresh thyme
1 sprig of fresh rosemary
1 garlic clove
Day One
1.Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate overnight. At all times, keep your work area clean and your ingredients free of contamination - meaning don`t allow any other food, like bread crumbs or scraps, to get into your duck, duck fat or confit, as they will make an otherwise nearly non-perishable preparation suddenly perishable.
Day Two
1.Preheat the oven to moderately hot 375ºF/190ºC/gas mark 5.
2.Render (melt) the duck fat in the saucepan until clear.
3.After seasoning with the black pepper, place the duck legs in the clean, ovenproof casserole.
4.Nestle the thyme, rosemary and garlic in with the duck legs, and pour the melted duck fat over the legs to just cover.
5. Cover the dish with foil and put in the oven. Cook for about an hour, or until the skin at the "ankle" of each leg pulls away from the "knuckle." The meat should be tender.
6. Allow to cool and then store as is in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. I highly recommend the former. A nice touch at this point is to twist out the thighbone from the cold confit. Just place one hand on the drumstick, pinioning the leg to the table, and with the other hand, twist out the thighbone, plucking it from the flesh without mangling the thigh meat. Think of someone you hate when you do it.

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