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Duck Confit
Duck Confit

Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is now a good deal more popular than in the past and rightfully so. There are many illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get us to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, just making a couple of minor changes can positively affect everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably pick out a lot of items out of habit. As an example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before getting it? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating regimen.

All in all, it is easy to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to duck confit recipe. You can cook duck confit using 5 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Duck Confit:
  1. Take 2 duck legs
  2. Prepare duck fat
  3. Take 7 g salt
  4. Use garlic
  5. You need peppercorns
Steps to make Duck Confit:
  1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas.
  2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries.
  3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight..
  4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes.
  5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them.

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