Duck confit.

Duck confit.

The traditional recipe.
For this dish, the most suitable duck feet, but if you have a whole duck, the wings and giblets and neck and can be prepared in this way. The only part of the duck, which is not suitable for this, it’s breast. It is better to fry or cook on the grill.

For the marinade for 2 kg of poultry meat:
3 tablespoons coarse sea salt
1 tbsp chopped garlic coarsely
2 tsp black peppercorns, lightly knead
1 bay leaf

For confit:
6 duck legs skin (an average of 2 kg), Moulard, Muscovy or American Long Island (Pekin) plus neck, wings and potoroshka
300 ml. duck (or goose) fat
3 onions
2 small heads of garlic in the husk, each stick 1 clove
1 large carrot
2 bay leaves
2 sprigs parsley
1 stalk of celery
peppercorn
lard (for long term storage)

Preparation:
1.Nakanune Preparation Mix the ingredients for the marinade can be further knead in a mortar.
Then lubricate the legs with this mixture, put in a glass bowl, cover and refrigerate for ubrab 8-12- 16-24-48 hours.
2. On the day of cooking meat rinse well with cold water, wipe dry with a paper towel, cut in half, put in a cast iron pan and lightly fry until golden brown.
Add remaining ingredients.
3.Pour the duck fat and cook over low heat for about three hours.
If you want to cook with it at once, it must be at least a week to brew.
If you want to keep for a long time, then let the meat cool slightly and spread out along the banks of about 2 cm to the edge, then pour the melted lard and sealed shut. Store in a cool place up to 6 months.
Note:
If you cook a fatty Peking duck, it is necessary to fry. There is no need to do it with Muscovy.
It usually use grams fat 150, just enough to keep them covered with pieces of poultry.
To use for soups, salads or serve with mashed potatoes or French fries or Brussels sprouts.

Duck confit with Brussels sprouts
Ingredients for 4 servings
800g Brussels sprouts
2 large onions, cut into half rings
2 large carrots, cut solmkoy
4 duck legs confit,

Preparation:
Boil for a couple (or prepayment) Brussels sprouts until almost cooked.

Razogret Pan with a thick bottom, to add a little fat from the confit. On medium heat, fry the onions and carrots for about 10 minutes or until the onions are slightly transparent. Add the cabbage and fry together for 10-15 minutes until golden brown. Season with salt and pepper a little.

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