Tender and sweet---Confit duck legs

Overview

Confit cooking originated in southwest France near the Atlantic Ocean and has a history of several hundred years. Originally, the whole goose was sealed in confit. I believe this is related to the local tradition of feeding goose to fatten the liver. The whole goose was completely immersed in goose fat in a large pot, simmered over low heat for a few hours, and then put in a jar to keep it for a winter. Later, more people made confit instead of keeping it fresh, just for the unique flavor. Although the Mediterranean region of France also uses olive oil to make confit due to its rich olive oil, the traditional way of making confit is to use duck fat for duck and goose fat for goose. In addition, many meats can be cooked in confit, but traditionally the term confit still refers specifically to duck or goose that is confit. After complicated cooking methods such as marinating, soaking in oil, and low-temperature roasting, the duck legs are crispy but not cracked, crispy but not rotten, the appearance is intact, and the color is golden and attractive. Just one look at it makes me salivate, and I take a bite. The shredded duck meat is crispy on the outside, tender on the inside, plump and delicious, and I am very satisfied! The soft, glutinous and fragrant potatoes and the refreshing and sweet vegetables relieve the greasiness of the duck legs. The taste is wonderful and wonderful!

Tags

• hot dishes
• the world of two
• common dishes
• foreign cuisine
• children
• festival customs
• christmas
• western food
• spring recipes
• summer recipes
• chopped dried onions
• duck fat
• garlic
• lettuce
• olive oil
• potatoes
• thyme
• white mushroom
• black pepper
• duck legs
• fragrant leaves
• lemon juice
• salt

Ingredients

Steps

1. 1 Remove the fine hair from duck legs, wash and drain.

   

2. 2 Rub the duck legs evenly with salt, black pepper, thyme, bay leaves, and garlic slices.

   

3. 3 Put in a plastic bag and marinate for 24 hours.

   

4. 4 Dry the duck legs with kitchen paper and soak them in enough duck fat.

   

5. 5 Bake in the oven at 80 degrees for 2-3 hours and take out.

   

6. 6 Heat a small amount of olive oil in a pan, add duck legs and fry over low heat until both sides turn golden brown.

   

7. 7 Peel the steamed small potatoes, heat butter in a pan, stir-fry minced garlic and dried shallots over low heat, add potatoes, season with salt, pepper, garlic and thyme, fry until golden brown and slightly charred, set aside.

   

8. 8 In another pot, stir-fry the minced garlic and dried onions, add the white mushrooms, stir-fry quickly, and season with salt, pepper, garlic, and thyme.

   

9. 9 Shred the washed lettuce, add olive oil, lemon juice, and salt, mix well, and serve on a plate.

   

10. 10 Heat a spoonful of olive oil, sprinkle with chopped shallots, spoon it into a plate for decoration, and brush a layer of olive oil on the duck legs.

    

11. 11 Place the duck legs on the mushrooms and place the potatoes on the plate for decoration.