Duck Confit
| Preparation: | 5 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 2 h |
| Total: | 26 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 8 young duck legs
- 4 bay leaves, crumbled
- 1 sprig of fresh rosemary, crumbled
- 1 sprig of fresh oregano, crumbled
- 1 cup (250 mL) coarse salt
- 4-8 cups (1 - 2 litres) melted duck fat or lard
- Freshly ground pepper to taste
Preparation
Place the legs skin side down on a grill set over a plate.
Rub the legs with the herbs.
Sprinkle a generous amount of coarse salt on the legs.
Cover and refrigerate for 24 hours.
Quickly rinse the legs to remove the salt.
In a deep roasting pan, place the legs and cover with the melted fat.
Bring to a boil and decrease the heat to low.
Let simmer for 2 hours.
Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.
Suggestion
Place the duck confit in sterilized glass jars, making sure the hot fat covers the legs completely; store in the pantry.
Accompaniments: spring lettuce mix and potatoes à la salardaise (thinly sliced potatoes cooked in melted duck fat; they’re lightly puffed and crusty).
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Poached Eggs with Duck Confit and Arugula
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