Duck Leg Confit
Duck legs provide complete protein and iron, while duck fat makes the dish energy-dense. Slow baking at a low temperature tenderizes the meat, and finishing without the foil browns the skin until crisp. Lift the legs out of the fat and let them rest for a few minutes before serving.
Read
Video on the topic
Reviews
Notes
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.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Duck Leg Confit", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articlesWhat is the difference between dry, wet, and mixed curing for meats, sausages, and deli cuts
8min
How to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min
How to Make Ganache for Dessert Fillings: Ratios, Emulsion, Stabilization, and Common Mistakes
7min
How to Use Apple Cider Vinegar: What It May Do and How to Avoid Harm
6min
Share: