How to Confit a Duck Leg
How to Confit a Duck Leg
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SBS.com.auGuillaume Brahimi
Mama-Chef Recipe - only mom cooks this tasty! Confit duck legs with quince, beets and cherries Ingredients : - Duck legs - Garlic - Thyme - Rosemary - Peppercorns - Duck fat - Salt - 1 Quince - 5 pcs Beets - 2 tbsp Butter - 1 tbsp Sugar - 1 tsp Salt - 1/2 cup water - 1 cup Frozen Cherries - 2 Cinnamon Sticks - 4-5 cloves - 2 tbsp Brown sugar - 3 tbsp Red Wine vinegar Method of cooking: 1. Brown the duck legs with a torch and rub it with salt and pepper. 2. Melt the duck fat in a cast iron frying
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This is the easiest recipe for Duck Leg Confit that you'll ever find. Duck Leg Confit is classic French recipe that began as a method of preserving and grew to be one of the most cherished dishes of France. It's said to have originated in the Gascony area of southwest France, but is now made across the country. This version is made in the slow cooker and requires just 10 minutes of active time including pan searing! Recipe: https://pinchandswirl.com/slow-cooker-duck-leg-confit/ Pin it for Later:
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