Duck confit (French cuisine).


4 duck legs
1 tbsp salt

1 lemon

½ head of garlic

1 tbsp allspice


2 cups fat duck broth

½ cup olive oil

Cooking method:          

1. Feet rub with salt. And put them in the package, to add the lemon zest, coarsely chopped garlic and thyme, allspice.

2. Package tie and leave to marinate for a day.

3. Feet remove from the marinade, wash and dry, put in a baking dish, pour the marinade on top.

4. Bring the broth to a boil with the butter, pour the legs. Cover with a lid shape.

5. simmer in the oven for 6-7 hours at a temperature of 95 degrees.

6. After cooking, cool the duck, and then remove it with the broth in a covered container and refrigerate.

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