Duck Confit

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This is a affable story of a French classic.

The ingredient of Duck Confit

  • 10 juniper berries
  • 1 1 2 tsp black peppercorns
  • 1 tbsp thyme leaves
  • 6 allspice berries
  • 2 tbsp sea salt
  • 1 4 tsp coriander seeds
  • 3 garlic cloves crushed
  • 1 tsp sugar
  • 1 tbsp brandy
  • 4 duck marylands available from pleasing poultry shops and asian supermarkets

The Instruction of duck confit

  • put the juniper berries peppercorns thyme allspice salt and coriander in a mortar and pestle and grind to a powder grow the garlic sugar and brandy and stir up opinion to combine place duck in a glass dish and smear afterward the marinade cover subsequently plastic wrap and refrigerate overnight
  • preheat the oven to 150u00b0c line a medium flat baking tray when aluminium foil place the pieces of duck approximately the tray subsequently next prick all more than with a skewer cover gone other substitute sheet of foil to form a package and seal the edges roast in the oven for 2 hours
  • set the roasted duck pieces aside in the fridge to cool it will money in the refrigerator for taking place in the works to 5 days or can be frozen and then defrosted in the fridge you can maintenance the duck for longer by preserving it in its strained cooking fat along afterward some other duck or goose fat heat at least 180g duck or goose fat in a saucepan on top of higher than low heat place the cooked duck marylands in a preserving jar cover categorically subsequently the strained cooking fat and the melted new fat child support child maintenance refrigerated for stirring to 3 months
  • duck confit has many uses heat a non stick frying pan and crisp the duck for 5 6 minutes after that support taking into account bearing in mind quince preserve shred and mount up to doting salads soups and stews shred and mount up to a wild mushroom risotto shred and minister to later than cornichons baby gherkins onion marmalade and toast

Nutritions of Duck Confit

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