What are you planning on doing this year?to eat? roast duck; maybe even like the last few years? The traditional dish continues to enjoy great popularity, primarily due to its long history as a typical holiday mealProsperity, abundance and celebrationsymbolized.
But as good as the duck, traditionally prepared, with dumplings and red cabbage may taste, you may also long for itsome variety. If you still want it to be duck, there are, fortunately, countless variations that are similar to duckmake it a varied holiday feast. We have selected the best of them, which will make your roast duck this year incomparablejuicy and aromaticmakes and we are sure: you have never prepared roast duck like this before. The method of preparation guarantees wonderfully juicy and aromatic duck meat that you have probably never eaten before. It is a matter of …
THIS method of preparation is guaranteed to make roast duck juicy
….„Duck Confit“– a traditional French dish in which the duck meat, usually the legs, is slowly cooked in its own fat. The term “confit” comes from the French preparation method that brings out the meat’s incomparable taste. The duck legs here are in a herbal mixture, usually consisting ofSalt, rosemary, thyme and garlic, rubbed in and left to steep overnight. They are then slowly cooked in duck fat at a low temperature until the meatbuttery softis. Traditionally served as a side dishwhich, when fried in excess duck fat, become incredibly aromatic and crispy. A fresh, rustic salad rounds off the feast, which is...Pleasure for all sensesbecomes. Have fun trying it out!
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Recipe: This is how you prepare “Confit de Canard” traditionally
Ingredients
- 4 Entenkeulen
- 1 kg duck fat (or lard if duck fat is difficult to find)
- 3 tbsp coarse sea salt
- 4 cloves of garlic, peeled and lightly crushed
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 teaspoon peppercorns
preparation
- Rub duck legs generously with sea salt and place in a shallow dish. Add crushed garlic cloves, thyme, bay leaves and peppercorns.
- Cover the bowl with cling film and let the legs marinate in the fridge for 12-24 hours.
- After the marinating time, rinse off the salt thoroughly and pat the legs dry.
- Melt duck fat in a large ovenproof pot or roasting pan over low heat. Place the legs in the fat so that they are completely covered. Add garlic and herbs from the marinade.
- Cook gently in the oven or on the stove at 90-120°C for 2.5 to 3 hours, until the meat is tender and falls easily from the bone.
- Carefully remove the legs from the fat and drain on a rack. Reserve the fat if you plan to serve the legs later.
- Allow the legs to cool in the fat and refrigerate if storing for a longer period of time - they will keep covered in the fat for several weeks.
- Heat some duck fat in a pan and fry the legs on the skin side until they are crispy and golden brown. Alternatively, place briefly under the grill.
- Serve with fried potatoes, potato gratin and a green salad. Garlic, fresh herbs or a fruity sauce such as orange or cherry sauce also go well with it.
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