How to Make Speedy Confit duck leg

Confit duck leg.

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, confit duck leg. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Confit duck leg is one of the most favored of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. Confit duck leg is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook confit duck leg using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Confit duck leg:

1. {Make ready 2 of x duck legs.
2. {Get 1 tin of duck or goose fat or lard.
3. {Take 1/2 of bulb garlic.
4. {Make ready of optional aromatics.
5. {Get of whole spices cardoon - star anise - cloves and juniper.
6. {Take of hardy herbs like bay - rosemary - thyme and sage.

Instructions 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.

So that is going to wrap it up with this exceptional food confit duck leg recipe. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!