Simple version of confit duck

Overview

Confit de Canard is a famous French dish. The duck meat is marinated with spices and other ingredients, then slowly roasted in duck fat. After cooling, the duck meat is soaked in duck fat and sealed. It can be kept in the refrigerator for 1-2 months before eating. Generally, it takes a long time to make confit duck, but I made a quick version. Instead of adding additional duck fat, I slowly roasted it using the duck leg's own oil. It can be completed in half a day. The taste is also very good, and the duck skin is crispy!

Tags

• hot dishes
• home cooking
• private kitchen
• lunch
• dinner
• clove powder
• duck legs
• fragrant leaves
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the duck legs and drain them with kitchen paper

   

2. 2 Take a little duck fat and heat it in a pot (a little fat is enough) to boil out the oil and water

   

3. 3 Use a needle to poke some small holes in the duck skin (as evenly distributed as possible to facilitate the duck fat seeping out during roasting), avoid poking the duck meat

   

4. 4 Spread salt, clove powder, and white pepper evenly on the duck legs (you can rub more on the duck side), and marinate for 2 hours (because this is a simple version, 2 hours is enough, if you want to marinate overnight, of course you can);

   

5. 5 Pour the duck fat you just cooked into the container and spread evenly

   

6. 6 Place the duck skin side up and clasp each other; do not preheat the oven, put the duck legs directly into it, and bake at 150 degrees Celsius for 90 minutes. At this time, the duck skin has begun to become crispy and the oil and water have almost seeped out. Turn to 190 degrees Celsius and bake for another half an hour; after baking, let it stand for 10 minutes before eating.