Duck Leg Confit
Duck legs are slowly roasted in their own fat with garlic, shallot, thyme, and rosemary. The long cooking time makes the meat tender and leaves the skin browned and crisp.
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Inventory: Oven
2 kg 500 gram
Servings: 2 (1 serving ≈ 401 gram)
Digestion time: 4 hour
Complete protein: ✔
Use 400 g duck legs. Pat them dry, season with 5 g salt, add the thyme and rosemary, rub in the spices, and refrigerate for 6–8 hours.
Melt 350 g duck fat in a deep baking dish. Add the legs, 10 g coarsely chopped garlic, and 30 g shallot. Cover with foil and place in a cold oven. Set it to 140°C and bake for about 3 hours. Remove the foil and brown the skin until golden.
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