DUCK CONFIT WITH FRESH HERBS

PREPARATION 360MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

01 pack of VG duck legs

4 cloves of garlic (with skin)

Fresh sage, rosemary, thyme and bay leaves

Duck fat

White pepper

Salt


PREPARATION METHOD

Make a circular cut in the thigh tendon. Salt the product, add the herbs and pepper and leave to rest for at least 6 hours. Place the thigh in a saucepan with the herbs and garlic (with the skin on). Place the pan on a low heat and cook (never fry) for about 6 hours, until the thigh is tender but not falling apart. 

Remove and store in a container covered with its own fat in the fridge or freezer. When you're ready to use it, remove the excess fat and place it on a baking sheet and bake for 30 minutes or until crispy. Remove from the oven and serve.


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