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.
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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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