Duck Legs My Version of Confit

I while ago I complained to a company that was raising and selling ducks, that their duck basically was 50% fat. I got from them as make-up a new duck, 2 duck breasts, 2 duck legs confit and 2 duck legs.
On Friday I started to defrost the 2 duck legs in the fridge. Saturday night they were defrosted.
So this is the process inspired by the French duck confit process.
Pad dry the duck legs, slightly salt the skin side and put them meat side down in a glas container. They should all lay flat, not stacks. Add 1 sprig of fresh rosemary, a couple of sprigs of fresh thyme, and some juniper berries (about 5 per leg).
Cover with cling wrap and into the fridge over night.
From that duck disaster a few weeks back, I still had plenty of duck fat left.
Preheat the oven to 300F. 
Remove the duck legs from the bowl and clean it from the spices. Don't reuse the cold bowl for roasting. Chances are it will shadder.

Salt the legs from all sides, add some more fresh thyme, rosemary and juniper berries. Put little holes into the skin of the legs so the fat can drain. Put the 2 legs with  2 heaping table spoons of duck fat into a cooking vessel. 
2023-10-15-1

These yellow plops are solid duck fat.
Into the oven it goes for about 3 h. I had a timer every 20 minutes and scooped some of the duck fat over the legs. 
2023-10-15-2

The duck legs are not fully covered. That allows the skin to crisp.
2023-10-15-3

Serve with sides or just by itself.
-Mahlzeit-




  

Comments

Post a Comment

Popular posts from this blog

Letscho

Image
Growing up we ate a lot of letscho. I have not seen this here in any shop. So I have to invent my own. We need 3 bell peppers (different colors if you have) 10 tomatoes 1 medium glas of fire roasted peppers with liquid, chopped 1 medium sweet onion, coarsely chopped 1 medium white onion, coarseley chopped 1 small can of tomato paste 1 cup tomato juice 1 Hungarian pepper 1 Poblano pepper 4 cups of water 3 tsp of Knorr tomato bullion 1tsp of smoked paprika 1 tsp of brown sugar 1 tsp of sweet red paprika 1 tbsp of olive oil Blanch the tomatoes and peel them. Cut them into large chunks. Roast the Poblano pepper and the Hungarian Pepper over an open flame and then let it cool down. Remove the burned skin and the seeds and cut them into bite size pieces. Clean and the peppers  and cut them into bite size pieces. In a large pot, add the olive oil and the onions and let them get a little soft. Add the bell peppers and cook for 5 minutes, stir often. Then add everything els
Read more

No Knead Easy Bread

Image
I didn't have a chance to go shopping after work yesterday. I need an easy bread, that works around my work schedule. This one does the trick. The recipe is from the internet, but I cut all in half. 225g bread flour, (all purpose will work as well) 3/4 cup of warm water 1 tsp of rapid dry yeast 1 tsp of kosher salt In a bowl mix the salt, dry yest and flour. Add the water and mix it with a fork or a wooden spoon until there are no flour pockets left. The dough will still be sticky. Cover the bowl air tight. I use cling wrap for this.  All this takes about 5 minutes. Set aside in a warm spot. My warmest spot is my computer room. The warmest spot in the computer room is on a running laptop. The work day can start. About 2.5h later I pre-heat the stove  to 450F with a Dutch Oven including the cover inside. After another 30 minutes it is lunch time. The dough has doubled. I just got myself a silicon baking matt. This makes a lot of things easier and I don't need to mess up the coun
Read more

Potatoes with Butter and Quark

Image
 This is a very fast and easy to make recipe, if you discount the waiting time. Quark (home made) 1 cup buttermilk 1 cup milk I prefer to use 2% milk Mix the milk and a butter milk in a bowl and cover. Let it stand at room temperature for 24h.  Cover a strainer with cheese cloth and strain the mixture over night in a fridge. This gives about 1 cup of quark. Add some milk back if it is to stringy. Quark is very versatile, it can be made sweet by adding fruits and jams or savory. I like the savory version better. So finely chop some onion to get a generous table spoon of chopped onions and add some chopped chives. A little bit of milk, salt and pepper, stir to the consistency one likes.. Set for another 4h in the fridge so the flavors can mingle. With the onions  and spices added it can stand in the fridge for 1 day. Without anything added several days. At lunch or dinner time, cook some potatoes. Serve  both together with a slice of butter and a side salad. -Mahlzeit-
Read more