Confit Duck Legs

Ingredients for Confit Duck Legs

• 1 large head garlic, left unpeeled, plus 4 large cloves, divided

• 40g kosher salt

• 1 tablespoon finely chopped thyme

• 1 teaspoon Quatre épices (French four-spice blend)

• 2 large shallots, finely chopped (1/4 cup)

• 2 Turkish bay leaves or 1 California, crumbled

• 6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (2.3kg total)

• 2 clavos de olor enteros

• 5 (200g) containers rendered duck fat

• Equipo: un termómetro para grasa profunda

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

Wipe off marinade with paper towels.

Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 88°C, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 99°C, until a wooden pick slides easily into thighs, 2 to 3 hours more.

Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.