Duck leg confit

Step-by-step cooking

1. Step 1:

   

   How to make duck confit? Prepare the required products. If necessary, defrost the meat overnight on the bottom shelf of the refrigerator. Wash it and dry it. Peel the garlic and cut it into pieces.

2. Step 2:

   

   Put the garlic in a mortar with a generous pinch of salt and grind into a paste. There is no mortar, take a garlic press or crush the garlic with the bottom of the pan, covering it with cling film.

3. Step 3:

   

   Put the ready garlic and salt in a large bowl.

4. Step 4:

   

   Put the pepper in a mortar and grind to a coarse crumb. There is no mortar - a rolling pin or the bottom of the pan will help you!

5. Step 5:

   

   Transfer the crushed pepper to the same large bowl where the garlic already lies. Add the remaining salt here.

6. Step 6:

   

   Clean up the duck. Cut off the fat parts and excess skin with a sharp knife.

8. Step 7:

   

   Transfer the peeled meat to a large bowl with garlic and spices.

9. Step 8:

   

   Rub the duck with garlic mixture on all sides. Leave to marinate for a day, covering the top with cling film.

10. Step 9:

    

    After a day, clean the meat from spices. The boss does it with a brush, says it's very convenient. Transfer the duck to a fireproof mold.

11. Step 10:

    

    Fill the duck legs with fat. It needs so much to cover the meat completely. The chef says that for the first time you can pour good sunflower oil, but the most delicious bird is in its native fat. Cover the fat-filled duck with a lid or foil and send it to the oven. Cook for 30-40 minutes at 160 degrees. Then lower the temperature to 90 degrees and cook for 3-4 hours until the meat is soft.

12. Step 11:

    

    This is how the dish will look like. The main secret of proper duck confit is in the oven. No top-on-the-stove or try-me-in-the-slow cooker!

13. Step 12:

    

    It is better to let the finished meat lie and cool. To do this, remove the meat from the fat and transfer it to a container with a lid. Keep the container in the refrigerator. The fat can be used next time by pouring it into a bottle. When we are going to serve, fry the duck in a dry and very hot frying pan from all sides.