Classic Duck Confit
ID: 5ea8166f...
A traditional French cooking method to make incredibly tender and flavorful duck confit. The duck quarters are cured overnight in a simple garlic, salt, and pepper rub, and then slow-cooked submerged in rich duck fat.
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🍳 烹飪流程
Prepare a rub paste with mashed garlic, cracked peppercorns, and coarse salt. → Trim excess fat from the duck legs and rub the seasoning mixture thoroughly onto them. → Cure the duck legs in the refrigerator overnight, then brush off the excess salt. → Submerge the cured duck quarters in duck fat and bake slowly for about 3 hours. → Remove the tender duck legs from the fat and store them in a container in the fridge.
烹飪步驟
簡短烹飪順序
Prepare a rub paste with mashed garlic, cracked peppercorns, and coarse salt. → Trim excess fat from the duck legs and rub the seasoning mixture thoroughly onto them. → Cure the duck legs in the refrigerator overnight, then brush off the excess salt. → Submerge the cured duck quarters in duck fat and bake slowly for about 3 hours. → Remove the tender duck legs from the fat and store them in a container in the fridge.
開場介紹
A traditional French cooking method to make incredibly tender and flavorful duck confit. The duck quarters are cured overnight in a simple garlic, salt, and pepper rub, and then slow-cooked submerged in rich duck fat.
步驟 1
Place garlic cloves and 2 teaspoons of coarse salt in a mortar and crush them with a pestle until a smooth paste is formed.
步驟 2
Scrape the crushed garlic-salt paste out of the mortar and place it into a large mixing bowl.
步驟 3
Coarsely crush the four-peppercorn blend in the mortar, then add it to the garlic-salt paste in the mixing bowl.
步驟 4
Add the remaining coarse salt to the mixing bowl and thoroughly combine the dry rub seasonings.
步驟 5
Trim off any excess loose flaps of fat from the 4 duck legs, keeping most of the fat and skin intact.
材料清單
重要提醒
Keep the rub simple (just garlic, salt, and pepper) if you want the duck to be versatile for other cuisines later (like a Thai curry). Avoid herbs like thyme or juniper berries in this case.
Always use coarse salt rather than fine table salt to ensure correct curing without making the meat excessively salty.
Rendered duck fat can be filtered and reused multiple times. It gets more flavorful with each batch.
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