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A simplified shortcut to classic French duck confit that uses the duck's own fat to slow-cook itself to tender perfection. This method eliminates the need for buying expensive extra duck fat while still achieving fall-off-the-bone meat and incredibly crispy skin.
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Score the duck skin and rub with salt, pepper, and coriander. → Place duck fat-side down in a pot with aromatics and a splash of water. → Bake covered at 250°F for 4 hours, flipping halfway through. → Transfer to a sheet pan and roast at 450°F to crisp the skin.
Score the duck skin and rub with salt, pepper, and coriander. → Place duck fat-side down in a pot with aromatics and a splash of water. → Bake covered at 250°F for 4 hours, flipping halfway through. → Transfer to a sheet pan and roast at 450°F to crisp the skin.
A simplified shortcut to classic French duck confit that uses the duck's own fat to slow-cook itself to tender perfection. This method eliminates the need for buying expensive extra duck fat while still achieving fall-off-the-bone meat and incredibly crispy skin.
Puncture the duck skin all over with a sharp knife, especially the fat pockets on the underside, being careful not to pierce the meat.
Grind black peppercorns and coriander seeds in a mortar and pestle, then mix in the kosher salt.
Rub the spice and salt mixture thoroughly over the duck legs. You can optionally chill them overnight in a bag for deeper flavor.
Brush off excess salt and spices from the meat, then place the duck legs fat-side down in a heavy Dutch oven.
Add the sliced ginger, dried chilies, and halved garlic head into the pot with the duck.
Adding a little water at the start is essential to prevent sticking until the duck's own fat renders out.
Make sure to wipe off excess salt before cooking to prevent the final dish from being over-seasoned.
Save the rendered duck fat after straining; it is excellent for roasting potatoes or making dressings.
The meat is done when the bone in the leg joint moves very freely and feels tender.
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