Confit de Canard (Duck Leg Confit) with Coco Bean Stew
ID: 6c7f4cd4...
A classic French dish featuring tender, slow-cooked duck legs preserved in duck fat, served alongside a savory and smoky white coco bean stew.
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🍳 요리 흐름
Cure the duck legs with salt, pepper, garlic, and herbs in the fridge for 12 hours. → Submerge the duck legs in melted duck fat and slow cook at 85°C for 1.5 to 2 hours. → Simmer the white coco beans with onions, garlic, herbs, pork belly, and water for 50 minutes. → Pan-fry the cooked duck legs skin-side down until the skin is golden and crispy. → Plate the hot bean stew, garnish with fresh parsley, and top with the crispy duck leg.
조리 단계
간단한 조리 순서
Cure the duck legs with salt, pepper, garlic, and herbs in the fridge for 12 hours. → Submerge the duck legs in melted duck fat and slow cook at 85°C for 1.5 to 2 hours. → Simmer the white coco beans with onions, garlic, herbs, pork belly, and water for 50 minutes. → Pan-fry the cooked duck legs skin-side down until the skin is golden and crispy. → Plate the hot bean stew, garnish with fresh parsley, and top with the crispy duck leg.
소개
A classic French dish featuring tender, slow-cooked duck legs preserved in duck fat, served alongside a savory and smoky white coco bean stew.
단계 1
Stage 1: Cure the duck legs. Place the duck legs in a bowl and coat them generously with coarse salt to dehydrate and change the texture of the meat.
단계 2
Add pepper, some crushed garlic cloves, thyme sprigs, and bay leaves to the cured duck legs. Cover the bowl tightly with cling wrap, pressing down to prevent oxidation, and leave in the fridge for 12 hours.
단계 3
Stage 2: Melt the duck fat in a deep saucepan on low-medium heat.
단계 4
Remove the duck legs from the fridge. Wipe off most of the curing herbs and salt, then gently submerge them in the warm duck fat. Keep the oil temperature at around 85°C and slow cook for 1.5 to 2 hours.
단계 5
While the duck is cooking, prepare the white coco bean stew. Roughly chop garlic, slice the onion, and place them into a clean pot.
재료 목록
중요 사항
Curing is a critical step to draw out moisture, tighten the flesh, and deeply season the meat.
The key to confit is temperature control. Make sure the duck fat does not boil; it must stay gently cooking around 85°C.
Duck fat is high in monounsaturated fats and is excellent for reuse after filtering.
Avoid adding too many cloves to the bean stew (maximum 2) as their strong flavor can easily overpower the dish.
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