Confit de canard
Ingredients
- 4 piece Duck legs
- sea salt
- 10 grains pepper
- 10 berries junipers
- 1 branch thyme
- 2 leave bay leaves
- 1 kg goose fat
Instructions
- Mix the salt, crushed pepper and juniper berries. Rub this into the duck legs.
- Put them in a bowl with the thyme and bay leaves and let them rest overnight.
- Get the legs out of the salt and wipe them with a paper towel.
- Melt the goose fat en put the legs in. Let them simmer on low heat, temperature between 70° and 80°C, until they are done. This takes several hours. Keep them in a closed pot.
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