Confit of duck legs

Preparation. Confit of duck legs


2 servings

  • chicken legs – 2 pcs
  • Thyme – 5 g
  • Rosemary – 2 g
  • Black pepper – a pinch
  • Salt – a pinch
  • Garlic – 6 cloves
  • Duck fat – 200 g
  • Shallots – 2 heads


Prepare the duck legs: Wash and pat dry, cut off the excess fat (fat is not cast!) And marinate in spices to taste (rosemary, thyme, salt and pepper). Leave to marinate the bird hours for 3 or better to do it in the evening for the night. Then finely chop 200 g of duck fat or mince. By the duck fat can be added as fat. Put oil in a pan and drown tolstodonnuyu to simmer until the duck skin will not turn into cracklings. The melted fat is a good strain through several layers of cheesecloth or a sieve. Fat can be stored in the refrigerator and to using melt over low heat. In preparing the confit fat is an important ingredient. Then, when you get the required amount of duck fat, remove the duck legs from the marinade, peel of extra spices and tightly packed in tolstodonnuyu utyatnitsu. Peel the shallots, garlic (do not crumble) and add the duck, so you can put a bay leaf, a few peas black pepper. Fill the dish with fat and send it in the oven for 3-4 hours at 170 degrees. Duck should buy gold color, well separated from the bone and be crispy. Ready confit can be poured into containers, or stored directly in the form in the refrigerator. Before serving, peel duck leg fat in a frying pan and fry until golden brown. Serve with mashed potatoes. You can also use the confit cold. It is a kind of stew of duck.