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Duck Confit
Duck Confit

Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.

Ingesting healthy foods tends to make all the difference in the way we feel. Increasing our consumption of sensible foods while decreasing the intake of unhealthy ones contributes to a more wholesome feeling. A bit of pizza will not have you feeling as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthier foods for treats between meals. Shopping for snacks can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.

While searching for a convenient nutritious snack, make sure you remember about yogurt. Eating fat free yogurt in place of a healthy larger lunch just isn’t a good idea. You cannot beat yogurt when it comes to a wholesome snack though. Along with calcium, it really is a good supplier of protein and vitamin B. Easily digestible, yogurt can also help your gastrointestinal system work appropriately depending upon the culture used to make it. Try putting in some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an easy way to lessen sugar while still enjoying a yummy snack.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to duck confit recipe. You can have duck confit using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Duck Confit:
  1. You need 2 duck legs
  2. Provide duck fat
  3. Get 7 g salt
  4. Prepare garlic
  5. Prepare peppercorns
Instructions to make Duck Confit:
  1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas.
  2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries.
  3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight..
  4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes.
  5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them.

Simply Impressive Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a. Duck confit Confit de canard is one of the great classics of French cooking, yet it stems from a very pragmatic centuries-old method of preserving food. While the technique originated in Gascony, it was quickly adopted by the rest of France. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine.

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