Duck Confit with Watercress Salad
ID: 9b486ab4...
An elegant French classic featuring incredibly tender, slow-cooked duck legs with ultra-crispy, crackling skin. Served over a refreshing, peppery watercress and shaved fennel salad tossed in a bright whole grain mustard vinaigrette.
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🍳 調理の流れ
Mix herbs, aromatics, sugar, and salt, then rub over the duck legs and cure in the fridge for 30 minutes. → Rinse off the salt cure, pat dry, submerge in duck fat in a baking dish, and slow-cook at 300°F for 2 hours. → Let the duck legs cool in the fat, de-bone the thigh, and chill in the refrigerator for 1.5 hours to firm up. → Shallow-fry the chilled duck legs skin-side down in duck fat for 5 minutes per side until the skin is extra crispy. → Serve the crispy duck legs over a dressed watercress and shaved fennel salad.
調理手順
簡単な手順
Mix herbs, aromatics, sugar, and salt, then rub over the duck legs and cure in the fridge for 30 minutes. → Rinse off the salt cure, pat dry, submerge in duck fat in a baking dish, and slow-cook at 300°F for 2 hours. → Let the duck legs cool in the fat, de-bone the thigh, and chill in the refrigerator for 1.5 hours to firm up. → Shallow-fry the chilled duck legs skin-side down in duck fat for 5 minutes per side until the skin is extra crispy. → Serve the crispy duck legs over a dressed watercress and shaved fennel salad.
イントロ
An elegant French classic featuring incredibly tender, slow-cooked duck legs with ultra-crispy, crackling skin. Served over a refreshing, peppery watercress and shaved fennel salad tossed in a bright whole grain mustard vinaigrette.
ステップ 1
Roughly chop the fresh tarragon and flat-leaf parsley, then transfer them to a medium-sized mixing bowl.
ステップ 2
Add the crushed garlic, crushed star anise, fresh cracked black pepper, salt, and granulated sugar into the bowl with the herbs. Mix thoroughly with your hands to meld the flavors into the salt.
ステップ 3
Add the duck legs to the curing salt mixture, rubbing the seasonings thoroughly all over the meat. Cover with a paper towel or plastic wrap and refrigerate for at least 30 minutes to cure.
ステップ 4
Remove the cured duck legs from the refrigerator and rinse them under cold water to wash off most of the salt, preventing the dish from becoming overly salty. Pat them completely dry with paper towels.
ステップ 5
Place the duck legs into a 2 to 3-inch baking dish, cover them completely with melted duck fat (or canola oil/rendered chicken fat), and bake in a preheated oven at 300°F (150°C) for at least 2 hours until tender.
材料リスト
重要なメモ
Be sure to rinse the curing salt off the duck legs thoroughly before cooking; otherwise, the final dish will be far too salty.
If duck fat is unavailable, you can substitute canola oil or rendered chicken fat to submerge the duck legs during the slow-cooking process.
Chilling the slow-cooked duck legs in the refrigerator before searing helps the meat firm up, making it easier to fry without falling apart.
Searing the duck skin-side down in a hot pan achieves that signature ultra-crispy, crackling skin texture.
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