Confit De Canard-oil-sealed Duck Leg

Name: Confit De Canard-oil-sealed Duck Leg
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Duck leg; Some Mixed baby leaf salad; Some White mushroom; 1kg Duck fat; Some Thyme; Some clove; Some sea salt; Some Ground black pepper

by Alvin's delicious kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

A very likable French home-cooked dish. The crispy duck skin is wrapped in the soft duck meat. The long-term low-temperature pickling has allowed the flavor of the spices to penetrate into the depths of the duck meat. It is accompanied by a little fried mushroom and salad. The most important thing to entertain you is Enough guests!

＊Will this dish be greasy? Well, don't worry. Low-temperature immersion (about 150C) is beneficial to the melting of the fat in the duck leg and keeping the duck leg soft and tender. The connective tissue at the joint will be as slimy as after stewing. In short, oil is needed instead of oil. "

Ingredients

Confit De Canard-oil-sealed Duck Leg

1. Pickled. Wash the duck legs and wipe off all the water on the surface and the remaining water in the meat gaps, apply a lot of salt to all the duck legs, and evenly sprinkle the bay leaves on the duck legs, distribute a small amount of cloves and thyme, and evenly sprinkle with black pepper. Stack them in a larger baking tray, tightly seal with plastic wrap, flatten the bottom heavy objects (I pressed a cast iron pan), and put them in the refrigerator for 18-24h (at least 18h).

Confit De Canard-oil-sealed Duck Leg recipe

2. Preheat the oven to 150 degrees, melt the frozen duck fat on the lowest heat in the pot, and add thyme.

3. Wipe the marinated duck leg dry (dry it completely), remove the seasoning on the surface of the duck leg, and put it in the duck fat, so that the duck fat will completely submerge the duck leg.

4. Put it in the oven at 150C and bake for 1.5h, then reduce to 140C and bake for 2h.

5. After the time is up, confirm that the meat can be easily separated from the bone and can be taken out of the oven. After cooling, put it in the refrigerator with the pot. It can be stored in 4C refrigeration for 3 days (if it is taken out from the oven without opening the lid, it can be stored in refrigeration for 5 days. ), when you need to eat, remove the duck legs and scrape off the grease. Pure duck oil can be stored frozen. Remember that as long as the oil is on top, the soup at the bottom of the pot is not needed. It is easy to make conift again.

6. Use a little cooked duck to fry the mushrooms and season with salt and black pepper. Because the oil contains a mixture of bay leaves, thyme and cloves, simple fried mushrooms will also be very colorful.

7. Preheat the pan over medium heat, fry the duck legs thoroughly, and fry the skin until crispy.

8. Make a simple match and serve! This dish is very convenient to be prepared a few days before the guests are served. You only need to fry it to enjoy it. At the same time, it is completely stress-free to make a soup. It is a pleasant meal!