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Confit duck leg
Confit duck leg

Before you jump to Confit duck leg recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is nowadays a lot more popular than it used to be and rightfully so. The overall economy is affected by the number of individuals who suffer from health problems such as hypertension, which is directly related to poor eating habits. There are more and more campaigns to try to get people to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. Contrary to that information, individuals can alter their eating habits for the better by carrying out a few small changes.

You can see results without eliminating foods from your diet or make substantial changes at once. If you desire to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will see that you will not want to eat the old diet.

Obviously, it’s not difficult to start integrating healthy eating into your life.

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

The ingredients needed to cook Confit duck leg:
  1. Prepare 2 x duck legs
  2. Use 1 tin duck or goose fat or lard
  3. Use 1/2 bulb garlic
  4. Provide optional aromatics
  5. Take whole spices cardoon - star anise - cloves and juniper
  6. Use hardy herbs like bay - rosemary - thyme and sage
Steps to make Confit duck leg:
  1. In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation.
  2. The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down.
  3. Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 - 8 will have an effect
  4. Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect
  5. Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months.
  6. To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my videohttps://www.youtube.com/watch?v=CNRNhpFaZSA&t=2s

Fried potatoes, bulldogs, toast, kissing—you name it, and the French have perfected it. Save to list + Check stock in our stores. Disclaimer: Woolworths provides general product information such as nutritional information, country of origin and product packaging for your convenience. This information is intended as a guide only, including because products change from time to time. Focus on the skin that covers fat.

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