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Ingredientes
- 4 x duck legs, rinsed, patted dry
- 1/3 c. coarse salt
- 1 Tbsp. black peppercorns, crushed
- 1 Tbsp. herbes de Provence
- 2 x bay leaves, crumbled
- 8 c. melted duck fat
Direcciones
- Put the duck legs in baking dish and rub with salt, pepper, herbes de Provence and crumbled bay leaves.
- Chill overnight.
- Rinse the duck legs well and pat dry.
- Preheat the oven to 300 degrees F.
- Put the duck legs, skin-side up, in a medium Dutch oven.
- Pour sufficient melted duck fat over the duck legs to cover.
- Heat the duck fat to a gentle simmer on medium heat.
- Cover the Dutch oven and put it in the oven.
- Bake for about 2 hrs or possibly till the duck is fork tender.
- Transfer the duck to a plate, strain the fat, and pour a layer of fat into a large baking dish.
- Put the duck legs on top and cover completely with the remaining fat.
- Don't add in the duck juice left on the plate.
- Cold completely.
- Chill for at least 1 week and up to 2 weeks (to lessen the saltiness of the duck).
- Preheat the oven to 350 degrees F.
- Lift the duck pcs out of the fat, removing as much as possible.
- Heat a large saute/fry pan on medium-high heat and add in the legs, skin-side down.
- Saute/fry the legs for 4 min.
- Flip the legs and put the pan in the oven.
- Roast the duck legs for 5 - 10 min or possibly till the skin is crispy.
- You can purchase duck legs and duck fat at specialty food markets and butchers. Duck confit originated in Gascony, France as a means of preserving duck legs throughout the winter.
- Yield is 4 servings.
