Grandpa Joe's
Duck Leg Confit Style An extraordinary way to prepare duck. |
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About this recipe
Confit (pronounced con-FEE) Style simply means cooking a meat in its own fat. It is also a preservation technique if the meat is stored in the fat after cooking. The entire process typically begins with a curing step using salt, brown sugar, garlic, and a variety of fresh herbs.
Unlike a chicken or turkey, duck has a thick layer of fat between the meat and skin. Roasting the meat at medium or high temperatures to render this fat layer often leaves the duck meat overcooked and dry. Several years ago, however, I discovered that cooking duck in its own fat at a low temperature is an extraordinarily effective way to dissolve this fat layer entirely while leaving the meat juicy and delicious. No curing or pre-seasoning is required. A few minutes in a hot finishing oven to crisp the skin adds the final touch. Ingredients
Directions
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Duck Legs Confit Style served with a Cherry Wine Reduction, roasted carrots, green beans, and Toasted Fregola.
Notes
Posted: April 2016.
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