Duck legs from Jamie Oliver. Duck leg confit with mega crispy baked potatoes (Confit de Canard)

According to gourmets, French cuisine has long been considered a true classic in the art of cooking. If you want to try dishes from different countries, many people think that you should start there. The best option would be duck confit. The dish is considered one of the simplest. Even a beginner can do it if desired. The secrets of preparation and serving methods are discussed later in the article.

What is duck confit?

French cuisine has a huge number of traditional recipes, which subsequently spread and became quite popular in many countries around the world. They are distinguished by their special sophistication and excellent taste, and most importantly, many of them do not require special skill, just follow the instructions exactly and improvise a little.

Special attention should be paid to dishes prepared using the confit method, that is, multi-stage, long-term simmering with own fat over low heat. This is exactly how the recipe for duck confit came about, which many housewives took note of.

If we look at history, the use of the confit method for preparing various dishes began a very long time ago. Fat is an excellent preservative, allowing food to be preserved for a long time. This property was often used in times when refrigerators did not yet exist. And since duck fat solidifies at room temperature, it has become the most popular method of preventing food spoilage.

How to cook duck confit

First of all, you need to cut up the duck. Traditionally, legs and thighs are used for confit - they look presentable on a plate, especially when served in a restaurant. At home, confit can be prepared from a whole duck. Any parts of the bird will do, except for the neck, backbone and ribs, which contain very little meat and are more suitable for broth.

Cut the duck into pieces, cutting it into large portions, always with the skin on! Carefully cut off the fat from the tail (after removing the tail), as well as in the neck and ribs - save this fat, it will need to be rendered separately.

This time, to prepare the confit, I used 4 duck legs, breast and wings, total weight 1300 g. I put the prepared parts in a bowl, sprinkled with coarse table salt and pepper, poured in lemon juice, and added an onion cut into half rings. I mixed everything with my hands and put it in the refrigerator to marinate for 12 hours (overnight).

The second important part of confit is rendering the fat. In modern cooking you can often find recipes for confit made with vegetable oil. But classic French duck confit should be prepared exclusively from natural duck fat. I put all the trimmed pieces of skin with fat on the frying pan. I put it on fire a little less than medium and simmered for 40 minutes, stirring from time to time.

After about half an hour, the pieces noticeably decreased in size and all the fat was rendered out. We leave the cracklings in the pan (we won't need them), and pour the duck fat into a jar. You will need a lot of it, about 500-700 ml. From the trimmings of one large carcass you will get only about 250 ml. Therefore, it makes sense to stock up on fat for future use - you can collect the skins gradually, cooking something from the duck and freezing them in the refrigerator. If this is not possible, use partially pork fat or, at worst, high-quality vegetable oil.

The next day, when the duck is marinated, proceed directly to preparing the confit. I shook off the pieces of meat from the onion and bay leaf, and then placed them tightly in a deep heat-resistant dish. I added a few peeled cloves of garlic, black peppercorns, a couple of sprigs of rosemary and thyme.

I filled everything with duck fat. It should completely cover the contents of the form. If it is still not enough, add lard or refined vegetable oil. I covered the dish with a lid (!) and put it in a cold oven. I set the temperature to 140-150 degrees. And left it for 3 hours - all this time the duck in the oven will slowly simmer in its own juice. No need to stir the contents!

Duck confit in the oven is ready. The meat should easily come away from the bones and be divided into fibers. The duck will acquire a beautiful golden color, the meat will darken, and the skin will become thin and tender.

Then it can be laid out in ceramic molds, filled to the top with fat - the shelf life will be 2-3 months. And if you roll it up in sterilized turnkey jars, the stew will last up to 1 year! I simply leave the meat in the form; as a rule, such a delicacy does not last long with us.

Before serving, all that remains is to heat the meat - traditionally in a frying pan; the heat should be moderate so that the piece is heated evenly over the entire area. You can brown the skin in the oven or eat it plain! Don’t rush to throw away the fat; you can use it to make an excellent side dish, for example, fry new potatoes with garlic. They also experiment endlessly with sauces. Sweet and sour berry and wine sauces are suitable, and it wouldn’t hurt to serve a glass of red wine.

Confit is an old way of storing food, mainly meat. The product is stewed in fat, then filled to the top, which blocks the access of air to the product and, accordingly, blocks the access of air to bacteria. Outside the refrigerator, in a cool place, confit can be stored for 1-2 months, and in the refrigerator for 6 months.

Using the same principle, you can prepare confit from any type of meat, choosing cheaper, tougher types of meat (pork shoulder, veal shanks, lamb or pork, chicken legs, etc.). Just for God's sake, don't spoil the breasts, tenderloins and back parts in general; there are other cooking methods for these gorgeous cuts of meat.

What can you do with duck confit:

1)

Quickly fry until crisp and serve with potatoes (my favorite version) or any other simple side dish. The crust turns out incredibly crispy while the meat remains juicy.

2)

Add to salads and soups giving a pleasant duck taste and aroma to dishes;

3)

Prepare various canapés that no gourmet will disdain.

4)

Prepare a paste for greasing the bread by grinding the confit with spices and a small amount of fat (So called Rillette).

When I buy a duck, I mostly butcher it, prolonging the pleasure and making the best use of the parts of this particularly flavorful bird. Whole roasted duck has its own charms and brings a festive atmosphere to the table. But given the anatomy of this bird, cooking the duck whole is not the best way to achieve maximum flavor and proper consistency. There is always a conflict: overbaking (overdrying) the breasts, which only need a short cooking time, or underbaking the legs, which need much more time to become soft and juicy (so that collagen, which is abundant in the connective tissues of the legs, does its job). Braising at low temperatures is the ideal solution for legs. And in fat, don’t think about it, they are not at all saturated with excessive fat, the legs do not dry out and remain juicy.

As for potatoes, those who are more deeply interested in cooking probably know that potatoes get the crispiest crust if they are fried in duck or goose fat.

After preparing the confit, quite a bit of it remains. Such fat is very useful; at one time, in villages, they used it to treat respiratory diseases.

Where did I get so much fat?

Every time I bake a duck, I drain the fat that is rendered from it and freeze it. This way it can be stored forever. In addition, when I cut the carcass into pieces for separate cooking, there are always a lot of skin scraps with a lot of fat, in addition to the fatty back part of the duck. I collect all the scraps and render the fat over low heat in a small cauldron. And so I collected quite a bit of it. You can replace duck fat with more neutral pork lard, which is often done in France, where confit can be bought in every supermarket.

You can also take different spices and herbs. Duck confit is especially delicious with thyme, allspice and orange zest. Or with an oriental accent: with ginger, star anise, cinnamon and Szechuan pepper.

Feel free to experiment! The main thing is to follow the general technology. Be sure to salt in advance! This significantly affects the consistency and taste of the legs.

PS

It doesn’t matter how many legs (of meat) you cook at the same time: 2, 4, 6 or more….

4 legs

Ingredients

• 4 duck legs
• 8 grams of salt for every 500 grams of meat
• 1 tsp black peppercorns
• 1/2 cinnamon stick
• 5 allspice peas
• 4 things. carnations
• about 1 l. or more duck fat or lard

For potatoes:

• 4 tbsp. duck fat
• 6 medium potatoes
• Salt to taste

Salting meat: 8 hours Cooking time: 4 hours Total cooking time: 12 hours
1) Place spices in a mortar (or coffee grinder) and grind thoroughly.

Add salt and grind everything thoroughly again.

2) Place the duck legs in a deep bowl and rub thoroughly with salt and spices.

Cover with cling film and refrigerate for 8 hours.

3) After the specified time has expired, wash the meat and dry it with a paper towel.

Melt duck fat.

4) Place the legs in a small, deep saucepan and pour in enough fat to completely cover the legs.

Place over medium heat and bring the fat almost to a boil. As soon as the bubbles begin to rise, reduce the heat to low and, without covering, simmer for 3-4 hours until the meat begins to pull away from the bone when pressed with a fork.

5) Place the finished legs into a deep bowl in which you will store the confit, and fill it to the top with fat so that the meat is completely covered with it (this will prevent spoilage of the product).

Let cool completely and place in the refrigerator.

If you want to remove the legs, remove the dishes with the legs from the refrigerator in advance (so that the fat softens).

Innings:

For potatoes:

Preheat the oven to 220ᵒC.

Peel the potatoes and chop coarsely.

Bring a large amount of water to a boil. Salt well. Drop the potatoes and cook for 10-15 minutes in boiling water. Strain.

Confit de canard is a classic of French cooking. In fact, confit is the oldest method of preserving meat products. Thanks to the fat, such dishes can be stored for months. But this is not the merit of this dish. Its merit lies in its taste and its versatility. If you love duck, and if you have ever tried real country stew, you will understand what I mean. That’s right, confit is a real stew. French grandmothers have been preparing this dish for generations, and to this day duck confit is a real “brand” of France, a delicacy and the love of millions of people around the world.

Required Ingredients

We offer a recipe for duck confit (photo later in the article), which you can easily prepare at home and add it to your list of favorite dishes.

All the secrets will be indicated step by step below, but first you need to prepare all the necessary ingredients. For duck confit you will definitely need to purchase:

• half a kilogram of duck fat;
• 4 fatty duck legs;
• a couple of tablespoons of coarse sea salt;
• 2 shallots;
• 3 cloves of garlic;
• a small bunch of fresh thyme;
• bunch of rosemary;
• half a teaspoon of allspice;
• olive oil if necessary.

Duck leg confit recipe

Confit is a French method of cooking meat in a large amount of fat, in which it can then be stored for a long time. This method has been used for preserving meat since ancient times, when there were no refrigerators. But even now it is quite popular. Duck is most often cooked in confit. Rub the duck legs with a spicy marinade with coarse salt and leave to marinate for a day so that the salt draws out excess water and the duck is stored better in the future. And then cook them in duck fat at low temperatures for several hours. The finished confit can be stored in the refrigerator for several months, and if necessary, remove the legs from the fat and fry in a frying pan until crispy.

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Time: 24 hours. Difficulty: easy Servings: 6

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The recipes use measuring containers with a volume of: 1 cup (tbsp.) - 240 ml. 3/4 cup (st.) - 180 ml. 1/2 cup (st.) - 120 ml. 1/3 cup (st.) - 80 ml. 1/4 cup (st.) - 60 ml. 1 tablespoon (tbsp) - 15 ml. 1 teaspoon (tsp) - 5 ml.

Recipe ingredients:

• 1 large head of garlic, unpeeled + 4 large cloves, separated
• 1/4 tbsp. coarse salt
• 1 tbsp. l. finely chopped thyme
• 1 tsp. French Four Spice Blend
• 2 large shallots, finely chopped (1/4 cup)
• 2 Turkish bay leaves, crumbled
• 6 fresh mulard, musk or Peking duck legs (2.3 kg total)
• 2 whole cloves
• 5 packs (200 g each) duck fat
• Equipment:
  deep-fry thermometer

Cooking according to the recipe:

1. Grind 4 cloves of garlic with a pinch of coarse salt to a paste. In a large bowl, combine pasta, 1/4 cup coarse salt, thyme, French spice mix, shallots and bay leaf. Add the duck legs and toss to coat them in the marinade, then cover and refrigerate to marinate for at least 1 day or up to 2 days.
2. Wipe the marinade off the duck legs with paper towels.
3. Cut 0.5 cm off the top of the garlic head, then insert 2 whole cloves into the garlic. In a large, wide, heavy saucepan, melt the duck fat over low heat, then add the garlic clove and duck legs and cook, uncovered, over low heat until the fat reaches 185°F, about 1 hour. Continue cooking the duck, maintaining a temperature of 180°F to 98°F, until a wooden toothpick inserts easily into the meat, 2 to 3 hours more.
4. Using a slotted spoon, transfer the duck to a large bowl (reserve the garlic for another use, if desired). Slowly pour the duck fat through a fine sieve into a large pot or deep bowl, leaving any cloudy liquid or meat juices in the bottom of the pan, then pour the strained fat over the duck legs, covering them to within an inch. (Use a large knife to trim the drumstick bones 2 to 5 inches, if necessary, to ensure the drumsticks fit snugly in the bowl.) Cool to room temperature, about 2 hours, then cover and refrigerate for at least 8 hours.
5. Just before serving, remove the duck from the fat (reserve the fat for another use, such as frying), scraping it off the legs. Then sear, skin side down, covered, in a large, heavy nonstick skillet over low heat until the skin is crisp and the duck is heated through, 15 to 20 minutes.
   

   Note:

   Duck legs can be stored in the refrigerator without removing them from the fat for up to 3 months.

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Step-by-step preparation of the dish

To prepare duck confit recipe at home, follow the following sequence of steps:

1. The first step is to prepare the fat. You can buy it at the store, but if you can’t find it, you’ll have to heat it yourself. To do this, you need to take all the fattest parts of the duck carcass and put them to simmer over low heat for several hours. As cooking progresses, the fat will gradually separate, so it should be periodically drained into a separate bowl.
2. When the required amount of fat is already available, special attention should be paid to preparing the legs. They need to be marinated. To do this, you first need to wash them, dry them with a paper towel, rub them with salt, place them in a deep closed bowl and put them in the refrigerator for a couple of days so that the meat “collects” a sufficient amount of salt.
3. After marinating, excess salt that has not been absorbed must be cleaned off.
4. Now let's move on to the actual preparation of duck confit. To do this, take a pan with a thick bottom and walls and pour out all the fat. Add seasonings, coarsely chopped shallots and garlic cloves to it. The legs need to be immersed in fat so that it completely covers them. Place on low heat and cook for 5 - 6 hours.

If desired, the duck can be cooked in the oven. In this case, the temperature should not exceed 150 degrees, otherwise the meat will cook quickly and the confit will not work.

You can serve it with orange sauce; it goes well with duck. If you like this combination, you can try duck confit with oranges. There are many cooking methods. Let's consider one of them.

Features of cooking duck legs with oranges

Duck, like other waterfowl, has fattier meat than its familiar relative, chicken. But with the right approach to cooking, this disadvantage can easily be turned into an advantage. It is not for nothing that all kinds of berries, fruits and vegetables are used in combination with this bird. Their acidic environment not only refreshes the overall taste of the dish, but is a natural sorbent, which helps neutralize fats and improve their absorption by the body.

Duck legs can be boiled in water or steamed, baked in the oven, fried in a pan or on the grill. But in any case, one of the best options is to combine them with orange.

In order to get the perfect dish as a result of cooking, you should carefully select the product. There are some criteria by which you can determine the degree of freshness and quality of duck meat, namely:

• There is absolutely no stickiness on the surface;
• When pressed, the meat quickly returns to its shape;
• When cut, it has a dark brown tint;
• The legs should be well-fed, with a considerable supply of meat;
• In young ducks, the cartilage is soft and not fully formed.

It is noteworthy that there is not as much subcutaneous fat in the legs as in the pelvic cavity. Therefore, they cook much faster and do not have time to dry out, as happens with a whole duck.

If there is very little time left for cooking and there is no way to marinate the product, then you can pre-boil the duck legs a little by throwing them into boiling water. This manipulation will ensure their even cooking, make the skin more tender and will not allow the taste and aroma to escape into the broth.

Duck legs in the oven do not like high temperatures. The optimal temperature is from 140 to 170 degrees. In this case, the simmering time can reach 2-3 hours, depending on the recipe.

Oranges can be added to fried or baked duck legs as a marinade. At the same time, it is recommended to grind them together with the zest, because It is this that provides the brightest citrus aroma.

In some cases, you can use the zest itself separately, crushing the finished product on top a few minutes before serving. This way, all the beneficial properties of the outer part of the orange will be preserved as much as possible.

Orange slices fried on a grill or ribbed frying pan look very beautiful as a decoration for a dish.

Duck with oranges

Mix pepper with salt and orange zest. Rub the duck legs with this mixture and place them in a wide dish in one layer.

Pour brandy with orange juice. cover with cling film or a lid and place in the refrigerator to marinate for a day, maybe two. In order for the meat to marinate well, it must be turned over periodically.

Remove the duck legs from the refrigerator an hour before cooking and remove excess spices and moisture with a paper towel.

Place in a single layer, outer side down, in a well-heated wide frying pan. Keep on medium heat for 15 - 20 minutes, rendering the fat. We do not cover with a lid.

Cut the onion into half rings, chop the juniper berries with a knife, mix with spices and add to the duck, turning it over. Cover with foil and bake in the oven for one and a half to two hours at 175 degrees.

Then remove the foil and leave in the oven for another 40 minutes.

Excess fat should be drained from the finished duck.

TOP 5 recipes for duck legs with oranges

There are many options for preparing duck legs. Thanks to the right combination of ingredients, a dish can be not only satisfying, but also incredibly healthy. It is the orange that will help duck meat to be more easily digested and saturate the body with essential microelements, and will also give it an unforgettable, refined taste. We bring to your attention the most successful recipes using these ingredients.

Duck confit with oranges and spices

Confit is a French dish with a long history. Initially, the recipe was invented for long-term storage of duck, but over time it spread to other countries, where it took pride of place in professional and home kitchens. It is prepared from all parts of the duck, but the legs are the most delicious.

• Calorie content per 100 g - 250 kcal.
• Number of servings - 3 servings
• Cooking time - 2 hours

Ingredients:

• Duck legs - 3 pcs.
• Orange - 1 pc.
• Duck fat - 200 g
• Olive oil - 1 tbsp.
• Ground cardamom - 0.3 tsp.
• Red hot pepper - to taste
• Cinnamon – 1 stick
• Cherry juice – 50 ml
• Salt - 1 g

Step-by-step preparation of duck confit with oranges and spices:

1. We prepare the products: wash the duck legs, cut half of the orange into the shape of small pyramids.
2. Rub the legs thoroughly with oil and spices. Place them together with orange slices and a cinnamon stick in a frying pan and fry covered for about 3-5 minutes on each side. During this time, a golden crust should form.
3. Melt the fat in a frying pan. Pour cherry juice in there and add salt to taste. Simmering time is 1.5-2 hours.
4. After the process is complete, put the legs on the grill or fry them in a frying pan until crispy.
5. Here we lightly fry the second half of the orange, cut into slices.
6. When the dish is ready, serve the duck legs with rice or other side dish.

Braised duck legs with oranges and mustard sauce

Thoughtful and long braising is a great way to prepare duck legs in combination with oranges. You can add some zest when serving by serving the dish with honey mustard.

• Duck legs - 2 pcs.
• Duck fat for frying
• Onions - 1 pc.
• Medium sized carrots - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 2 pcs.
• Orange - 2 pcs.
• Powdered sugar - 2 tbsp.
• Butter - 2 tbsp.
• Black pepper - 5 peas
• Water – 100 ml
• Salt - to taste
• Dijon mustard - 2 tbsp. (for sauce)
• Honey - 1 tbsp. (for sauce)
• Olive oil - 2 tbsp. (for sauce)
• Soy sauce - 1 tsp. (for sauce)

Step-by-step preparation of duck legs with oranges and mustard sauce:

1. Melt the fat in a deep frying pan and fry the legs on both sides until golden brown. Remove them to a plate.
2. Cut the onion into medium-sized cubes and slice the carrots. The garlic can be put through a garlic press or finely chopped.
3. Place everything together in a frying pan with fat after frying the legs. Frying time - 3 minutes.
4. Then add water and legs. Reduce heat slightly and add bay leaf, pepper, and salt. Simmering time covered over low heat is from 1 to 1.5 hours.
5. Cut the oranges into slices 3-5 mm thick. Sprinkle them with powdered sugar and fry on all sides in a grill pan that has been previously greased with oil.
6. Place all ingredients intended for the sauce in a deep plate and whisk lightly with a whisk.
7. For a beautiful presentation, place the legs on a wide plate, place a few orange slices and a teaspoon of sauce nearby.

Classic recipe for braised duck legs with orange

This dish is quite tasty and satisfying. It is perfect for both the holiday table and everyday lunch.

• Duck legs - 6 pcs.
• Orange - 2 pcs.
• Onions - 1 pc.
• Olive oil - 2 tbsp.
• Starch - 1 tsp.
• Water – 200 ml
• Zest of one orange
• Salt and pepper - to taste

Step-by-step preparation of stewed duck legs according to the classic recipe:

1. Salt the legs and sprinkle them with pepper. Fry thoroughly in hot olive oil until golden brown on all sides. For frying, you should choose a saucepan or frying pan with high sides. Once the process is complete, remove the legs to a plate.
2. In the same container, fry the onion, then add starch and stir.
3. Place the duck back in with the onions and cover with orange juice and water. Simmer covered over low heat until the meat softens. Remove the lid and simmer for a few more minutes.
4. When the sauce becomes thick, you need to separate it into a saucepan and sprinkle with zest.
5. To decorate the dish, place the legs on a plate, cover with zest and serve with the sauce.

Baked duck legs with cognac and orange

This recipe makes duck legs incredibly flavorful and juicy. This effect is achieved due to the presence of spices and cognac among the ingredients, which impregnates the meat fibers. The cooking process is quite simple, so even a novice cook can surprise guests.

• Duck legs - 4 pcs.
• Orange - 2 pcs.
• Cognac – 120 ml
• Rosemary - 1 sprig
• Salt and spices - to taste

Step-by-step preparation of baked duck legs with cognac and orange:

1. Remove the fat from the legs. Marinate with cognac, spices, and add a sprig of rosemary. Cover and place in the refrigerator for 8-12 hours or leave at room temperature for 1.5 hours or more.
2. Cut the orange into slices without removing the peel.
3. Place the legs on a baking sheet, place the orange on top, cover with foil and place in the oven at 150 degrees. Baking duration is about 1 hour.
4. You can serve baked duck legs with rice, potatoes, boiled or fresh vegetables.

Duck legs with oranges in a slow cooker

Cooking a dish in a slow cooker allows you to preserve as much as possible the beneficial elements and aroma of meat and fruits, and also reduces the time spent on the cooking process.

• Duck drumstick – 6 pcs.
• Orange - 1 pc.
• Quince - 1 pc.
• Apple - 1 pc.
• Cranberries (fresh or frozen berries) - 50 g
• Honey - 4 tbsp.
• Mustard beans or powder - 2 tbsp.
• Vegetable oil for frying
• Spices - to taste

Step-by-step preparation of duck legs with oranges in a slow cooker:

1. Rinse the legs thoroughly and fry a little with some oil.
2. Before cooking duck legs, the fruit must be doused with boiling water. Remove the inner seeds from the quince and apple. Cut everything, including the orange, into slices.
3. Place the resulting fruit slices on top of the fried meat. Add washed cranberries, salt, mustard and your favorite spices.
4. Carefully move the resulting mass and turn on the baking mode for 60 minutes.
5. Honey is added after cooking, directly to the hot meat, so that it melts but does not boil. Let it cool slightly and you can serve it with a side dish or vegetables.

Serving

Duck confit goes well with potatoes. You can puree it or simply bake it in duck fat. Other seasonal vegetables, baked or grilled, will also work.

The best drink to serve with duck is red wine, preferably dry, but semi-sweet wine is also possible. The drink will best reveal the taste and aroma of the dish.

Shelf life

As mentioned earlier, the confit method of cooking has long been used to increase the shelf life of food. If the dish was prepared according to the rules and simmered for a long time on low heat, then the shelf life in the refrigerator is up to 3 months.

The meat can be rolled up in a jar with fat, which will further increase the shelf life, up to one year. But freezing duck is not recommended. In this case, after defrosting, the meat will no longer be tender, and many of its taste qualities will be lost.

Duck confit / Duck dishes / TVCook: step-by-step recipes with photos

Preparation of duck confit:

Step 1: prepare the duck.

To prepare a classic confit, you need fatty duck legs and thighs. But you can not limit yourself and take, for example, one breast or a few wings in addition. That is, you can simply take one whole duck, cut it, trimming off excess fat, and prepare confit from it. Legs, thighs, wings, breasts - everything that goes into preparing confit must be left with the skin on. You need to rinse these parts well and dry them with disposable paper towels.

Step 2: marinate the duck in spices.

Afterwards, you need to take the duck and rub it well with a mixture of salt, pepper, rosemary and thyme. The salt must be coarse, otherwise you risk oversalting. Place the prepared duck parts in a mold and, covering everything with a lid or cling film, put it in the refrigerator. The bird must be marinated for at least 12 hours .

Step 3: prepare the fat.

Shortly before cooking, melt the duck fat in a saucepan over low heat. If you can't buy duck fat, you'll have to render it yourself. For this you will need a lot of duck fat along with the skin. You will need to melt it over low heat, periodically draining the fat. This is a long process, so you should start preparing duck fat in advance, besides, it is healthy, and therefore suitable for preparing other dishes, not just for confit. The rendered fat must be frozen and stored in the refrigerator until required.

Step 4: prepare the duck confit.

When the duck has been marinated, it needs to be rinsed from excess salt and spices, and then placed tightly in a baking dish, interspersed with peeled garlic cloves, large pieces of shallots, allspice peas, as well as sprigs of thyme and rosemary. At the end, fill everything with duck fat, and if there is still not enough, you can add a little good vegetable oil.

Cover the baking dish with a lid and place everything in the oven. Then set it to 140-150 degrees and let the oven start to heat up. After it has warmed up, you need to cook the duck confit for 2-4 hours , depending on the volume of your form. The finished duck easily separates from the bones and spreads, and the skin becomes an appetizing golden color.

Once cooked, remove the rosemary and thyme, garlic cloves and onion slices from the duck confit. That's it, the dish is ready. Store it in the refrigerator directly in the form or place the duck in jars, pouring hot fat over it.

Step 5: Serve the duck confit.

Serving the confit is also very easy. Remove the duck leg from the refrigerator, trim off excess fat, and then fry over medium-low heat on both sides. In this case, you first need to fry on the side where the skin is to get a crispy crust. You can also bake confit in the oven along with vegetables or apples, for example. Be sure to add a generous amount of duck fat. You can also eat duck confit cold by cutting the meat into fibers and making a sandwich with it.

In any case, no matter how you serve it, duck confit is a true French delicacy that will complement any of your meals. Very tasty, be sure to try it. Bon appetit!

Tips for the recipe:

– In the modern world, vegetable oil is often used to prepare confit instead of duck fat. Of course, you can cook it this way, but it won’t be the same. And in this case, the confit cannot be stored.

– You can also use pork fat instead of duck fat, but, again, the result will not be a classic confit.

– Duck confit is perfectly stored for 3 months in the form, and for 12 months in sealed jars. But keep in mind that over time the duck acquires a slight bitterness, which is considered the highlight of the confit.

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Useful tips

Here are some useful tips on how to properly eat duck confit:

1. The dish can be eaten even cold, simply by spreading the tender meat on bread, like a pate. Adding some greens will only improve the taste. Well, if you don’t want to eat the duck cold, you can heat it in a regular frying pan until the crust is slightly golden brown.
2. It is better not to discard the fat remaining after cooking the duck. It is great for preparing other delicious dishes. It is often used instead of vegetable oil for frying. The food becomes more caloric, but the taste is simply amazing.
3. It is very important that the legs are completely covered in fat during the cooking process, since the recipe calls for them to simmer. Then the meat acquires extraordinary tenderness, it melts in the mouth. If the required amount of duck fat is not available, the deficiency can be supplemented with olive oil or pork fat.
4. Properly cooked confit duck (photo above) must be crispy, with a delicious golden brown crust. If this is not the case, you need to remove the leg from the pan and bake in the oven at 170 degrees for about fifteen minutes. Or just fry in a frying pan until you get the desired result.
5. If you want to experiment with flavors, you can serve the duck with a side dish of fruits or berries. It is best to choose sour varieties as duck meat is slightly sweet. The dish will sparkle with new flavors. In addition, a fatty, high-calorie product prepared in this way will become easier to digest. The best side dish would be apples or lingonberries stewed in wine as a savory addition to a new dish on your menu.

Recipe for Duck Legs in Orange Sauce:

Ingredients that we need to prepare this dish.

First, let's marinate our legs. To do this, finely chop the onion, cut the rosemary leaves, having previously separated them from the sprig, break the bay leaf into pieces. Grind pepper, bay leaf, salt, rosemary in a mortar (or chop very finely with a knife). Add the juice and zest of one orange, mix everything. Rub the meat with the resulting marinade. Marinate in the refrigerator for at least 2 hours.

Prepare the marinade for baking. Crush the cardamom pods with a knife blade and cut the zest into thin strips. In a small saucepan, combine the orange juice from the remaining oranges, cardamom, zest cut into strips and ground black pepper. Bring to a boil, add cognac and sugar, reduce heat and stir until sugar dissolves.

Preheat the oven to 180 C. Remove the duck legs from the refrigerator, remove the spices, dry with a paper towel and place in a shallow baking dish. Pour the marinade over the legs, cover with foil and place in the oven. After 1 hour - 1 hour 30 minutes, remove the foil and continue baking for about an hour, basting regularly with the released juices.

Serve garnished with thyme sprigs. Bon appetit! I highly recommend preparing it for the holiday table and believe me, you won’t be able to do without this dish for another New Year!

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