Confit is a French way of cooking meat in large the amount of fat in which it can then be stored for a long time. This method since ancient times, when it was not yet refrigerators used to preserve meat. But now he quite popular. Most often, ducks are cooked in confit. Grate duck legs spiced marinade with coarse salt and leave to marinate on day, so that the salt draws out excess water, and the duck is better in the future kept. And then cook them in duck fat at low temperatures for several hours. Ready confit is possible keep in the refrigerator for several months, and when need to get the legs out of fat and fry in a pan until crisp.Share with friends: 
Time: 24 hours. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large garlic head, unpeeled + 4 large cloves, divided
- 1/4 Art. coarse salt
- 1 tbsp. l finely chopped thyme
- 1 tsp French mixture “Four spices”
- 2 large shallots, finely chopped (1/4 tbsp.)
- 2 Turkish bay leaves, crumbled
- 6 fresh duck legs of mulard, musky or peking duck (only 2.3 kg.)
- 2 whole cloves
- 5 packs (200 g each) of duck fat
- Equipment: deep fat thermometer
Recipes with similar ingredients: garlic, thyme, shallots, bay leaf, duck legs, cloves, duck fat
Recipe preparation:
- Grind 4 cloves of garlic with a pinch of coarse salt until state of the paste. In a large bowl, mix the coarse paste salt (1/4 tbsp.), thyme, French spice mix, shallots and Bay leaf. Add the duck legs and mix to cover them. marinade, then cover and refrigerate to marinate at least 1 day or up to 2 days.
- Wipe the marinade off the duck legs with paper towels.
- Cut off the top of the garlic head by 0.5 cm., Then insert into garlic 2 whole cloves. In a large wide pan with a thick bottom melt duck fat over low heat, then lay head garlic and duck legs and cook, uncovered, over low heat, until the fat is heated to a temperature of 87 ° C, about 1 hour. Continue to cook the duck, maintaining a temperature of 87-98 ° C, until wooden toothpick will not be easily inserted into the meat, 2-3 more hours.
- Using a slotted spoon, transfer the duck to a large bowl (if desired, leave garlic for other uses). Slowly pour duck fat through a fine sieve into a large pot or deep bowl, leaving cloudy liquid or meat juices at the bottom of the pan, then pour strained duck legs, covering them 2.5 cm above. (When if necessary with a large knife, cut the bones of the legs by 2-5 cm., so that the legs fit tightly in a bowl.) Cool to room temperature, about 2 hours, then cover and place in refrigerator for at least 8 hours.
- Remove the duck from the fat immediately before serving (leave fat for other uses, e.g. frying), scraping it off from the legs. Then fry skin down under the lid on a large heavy non-stick pan over low heat until skin will become crispy and the duck will not warm up, 15-20 minutes
Note:
Duck legs can be stored in the refrigerator, without removing from the fat, up to 3 months.
