Recipe Duck confit : Practical and Delicious

Recipe Duck confit : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck confit. You are currently reading Recipe Duck confit : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck confit requires 7h 15m, cook 2h 10m and serve 2h 10m. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

This is a simple version of a French classic.

Ingredients:

10 Ingredients

• 
  
  
  

  
  
  
  

  
  
  
  
  
  10 juniper berries
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 1/2 tsp black peppercorns
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp thyme leaves
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  6 allspice berries
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tbsp sea salt
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/4 tsp coriander seeds
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  3 garlic cloves, crushed
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tsp sugar
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp brandy
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  4 duck Marylands (available from good poultry shops and Asian supermarkets)
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

• 
  
  
  

  
  
  
  

  Step 1
  
  
  
  
  Put the juniper berries, peppercorns, thyme, allspice, salt and coriander in a mortar and pestle and grind to a powder. Add the garlic, sugar and brandy and stir to combine. Place duck in a glass dish and rub with the marinade. Cover with plastic wrap and refrigerate overnight.
  
  
  


• 
  
  
  

  
  
  
  

  Step 2
  
  
  
  
  Preheat the oven to 150°C. Line a medium, flat baking tray with aluminium foil. Place the pieces of duck on the tray, then prick all over with a skewer. Cover with another sheet of foil to form a package and seal the edges. Roast in the oven for 2 hours.
  
  
  


• 
  
  
  

  
  
  
  

  Step 3
  
  
  
  
  Set the roasted duck pieces aside in the fridge to cool. It will keep in the refrigerator for up to 5 days, or can be frozen and then defrosted in the fridge. You can keep the duck for longer by preserving it in its strained cooking fat along with some extra duck or goose fat*. Heat at least 180g duck or goose fat in a saucepan over low heat. Place the cooked duck Marylands in a preserving jar, cover completely with the strained cooking fat and the melted extra fat. Keep refrigerated for up to 3 months.
  
  
  


• 
  
  
  

  
  
  
  

  Step 4
  
  
  
  
  Duck confit has many uses: heat a non-stick frying pan and crisp the duck for 5-6 minutes, then serve with quince preserve; shred and add to warm salads, soups and stews; shred and add to a wild mushroom risotto; shred and serve with cornichons (baby gherkins), onion marmalade and toast.
  
  
  

Did you make this?

0

people made this

Tell us what you think of this recipe!

Rate Now

Here is a photo of Recipe Duck confit : Practical and Delicious...



What do you think about Duck confit. Let's go to the kitchen and immediately practice the recipe.

The article above is the ingredients and method of presentation Recipe Duck confit : Practical and Delicious.

Thank you for reading and practicing Recipe Duck confit: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.