link, strong, em. When you're ready to cook the duck, heat the oven to 325 F. Pat the duck legs with paper towels to remove any excess moisture. Shred the duck legs, then coarsely chop the shredded duck meat. Confit is a little time consuming but it's quite simple to make and most of the time is in the oven. Duck confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, for up to 1 month. 1/2 cup honey. Crockpot Duck Confit with Plum Sauce. Place the duck legs, skin side down, in a large, heavy oven-safe skillet over medium heat. Add the seasonings from the baking dish, and enough duck fat to fully submerge the duck legs. 2 x pack of 500g Luv-A-Duk Confit Duck Legs. Sear the skin side of the duck legs until browned. For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. Rub the duck legs all over with the mixture. Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. 4 duck legs (about 2 1/4 pounds total; 1kg) (see note), 1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; ; for table salt, use about half as much by volume or the same weight, 6 large shallots (12 ounces; 340g), quartered, 1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note), 1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped. Looking for new dinner recipes? Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. I was surprised to find that the “Chef of the Century”, Joël Robuchon, had a fairly simple recipe for Duck Confit … If the skillet is not oven safe or isn't large enough to fit the legs, move the legs and fat to a baking pan just large enough to fit. Post whatever you want, just keep it seriously about eats, seriously. This easy duck confit recipe starts with a dry rub brine of salt and pepper, we’re adding Chinese five spice for a flavorful fall addition. Remove the duck legs from the baking dish. Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. Brush off the excess salt. ), Classic Rich and Silky Potato Gratin (Scalloped Potatoes), French Onion Soup (Soupe à l'Oignon Gratinée), Gâteau Invisible (Invisible Apple Cake) With Miso Caramel, Review: The 9 Pieces of Cookware Every Kitchen Needs, Break Out Your Nonstick Skillet for the Best Crispy Duck Leg Confit. Sticky Sweet Chilli Sauce. Have you cooked this recipe? 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