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Duck Confit https://www.metro.ca/userfiles/image/recipes/confit-canard-5195.jpg PT05M PT2H00M PT26H05M
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.
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8 young duck leg 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 L) melted duck fat or lard Freshly ground pepper to taste
Duck Confit

Duck Confit

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4
servings
0:05
Preparation
2:00
COOKING
26:05
TOTAL TIME

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Ingredients

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  • 8
    young duck leg
  • 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 L)
    melted duck fat or lard

  • Freshly ground pepper to taste
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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.

Source : Metro

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