Duck Confit with Shallots

 


Duck Confit with Shallots

INGREDIENTS

Duck 4 legs

Shallots 500 g

Salt 200 g, sea

Peppercorns 1 - 2 tsp, black

Rosemary 2 sprigs

Honey 2 - 3 tbsp

Duck Fat 750 - 1000 g, or goose fat

Bread 4 slices, white

Preparation

How to make duck confit with shallots

Wash and dry the duck legs.

Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking.

Peel the shallots and leave them whole.

Put the duck legs into a pan, add the shallots and season with salt.

Crush the peppercorns in a mortar.

Pick the leaves from the rosemary stalks.

Add the honey, rosemary leaves and pepper to the duck and shallots. Mix well with your hands.

Cover and marinate in a cool place overnight.

Next day heat the oven to 200°C. Heat a little duck fat and brown the duck pieces on the skin side.

Then add the shallots and sweat briefly with the duck pieces.

Add the rest of the duck fat, so that the meat is covered.

Put the pan in the bottom of the preheated oven for about 3 hours, until the meat is tender and nicely browned.

To serve, toast the bread and put on plates.

Put a piece of duck confit on each slice of bread, add a couple of shallots and serve.


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