Classic Duck Leg Confit (Cuisses de Canard Confites)
ID: f7f66199...
A classic French bistro dish featuring incredibly tender, slow-cooked duck legs that fall off the bone, paired with crispy golden skin. This traditional preservation method cures the meat first before slowly cooking it in rich duck fat.
等待视频载入...
食谱由 AI 生成，版权归原创作者所有，欢迎订阅原频道支持创作者
🍳 烹饪流程
Prepare the spiced curing salt by grinding rock salt, peppercorns, juniper berries, thyme, and bay leaves. → Coat the duck legs with the spiced salt, wrap tightly in plastic, and cure in the fridge for 24 hours. → Wipe off excess salt, then submerge the legs in 90°C (194°F) duck fat with aromatics. → Slowly cook submerged under a parchment paper cover for 3 hours until completely tender. → Crisp the skin in a dry pan or under a broiler for 5 minutes before serving with a fresh salad.
烹饪步骤
简要烹饪顺序
Prepare the spiced curing salt by grinding rock salt, peppercorns, juniper berries, thyme, and bay leaves. → Coat the duck legs with the spiced salt, wrap tightly in plastic, and cure in the fridge for 24 hours. → Wipe off excess salt, then submerge the legs in 90°C (194°F) duck fat with aromatics. → Slowly cook submerged under a parchment paper cover for 3 hours until completely tender. → Crisp the skin in a dry pan or under a broiler for 5 minutes before serving with a fresh salad.
开场介绍
A classic French bistro dish featuring incredibly tender, slow-cooked duck legs that fall off the bone, paired with crispy golden skin. This traditional preservation method cures the meat first before slowly cooking it in rich duck fat.
步骤 1
Grind the coarse rock salt in a mortar and pestle until it reaches a semi-coarse texture.
步骤 2
Add the black peppercorns and juniper berries to the salt. Crush and grind them together to release their flavor.
步骤 3
Add dried thyme and 3-4 crumbled bay leaves. Give everything a final grind until well combined to create the spiced curing salt.
步骤 4
Generously coat the duck legs with the spiced salt mixture on all sides, thoroughly massaging the seasoning into the meat.
步骤 5
Wrap each seasoned duck leg tightly and individually with plastic wrap. Place them in a bowl and refrigerate for 24 hours to cure.
食材清单
重要提醒
Sanitation is key: wash your hands thoroughly before handling the raw meat and spiced salt.
Temperature control is crucial: the duck fat should hover around 90°C (194°F) and must never boil or exceed 100°C (212°F), otherwise the meat will fry and become dry instead of confit.
Do not worry about the large amount of salt; most of it is wiped off after the curing process is complete.
Ensure the duck legs remain completely submerged in fat during cooking. Using a parchment paper lid and a weight helps achieve this.
If you plan to store the duck confit for later, keep them fully submerged under the solidified fat in the refrigerator.
社区评论
请登录以加入讨论并赚取 XP！
加载评论中...