Confus is a classic French cooking technology, based on the method of prolonged frying in fat at low temperatures. Cooking in this way at home is also possible, for this it is enough to get a kitchen thermometer and a pair of duck legs, which we will prepare in the recipe further.
Duck leg confit under orange sauce - recipe
Ingredients:
For the duck:
- salt - 3 tbsp. spoons;
- garlic - 4 cloves;
- shallots - 1 piece;
- thyme - 6 branches;
- duck legs - 4 pcs .;
- duck fat - 4 tbsp.
For sauce:
- white wine - 2 items;
- crushed garlic - 1 tbsp. a spoon;
- grated ginger - 1 tbsp. a spoon;
- shallots - 2 pieces;
- sugar - 1 tbsp. a spoon;
- soy sauce - 1 tbsp. a spoon;
- orange juice - 1 item;
- wine vinegar - 2 tbsp. spoons;
- butter - 2 tbsp. spoons;
- orange peel - 1 tbsp. a spoon.
Preparation
A tablespoon of salt is poured into a wide plastic container and put the legs in one layer. Sprinkle the legs with garlic, chopped onions and thyme leaves. Marina feet with a dry mixture about 1-2 hours in the refrigerator.
The oven is heated to 121 ° C. In the pot, melt the duck fat, clean the dry mixture from the legs for pickling, and then lay them in a deep baking tray. Fill the legs with fat so that they completely cover them. Prepare the confit at a constant temperature for 3-5 hours or until the meat leaves the bone. Ready duck lightly cool.
For the sauce mix the wine with vinegar, garlic, sliced onions and ginger. We put the sauce on a slow fire and cook until it is evaporated by half. Add the soup of broth, soy sauce, zest, and again evaporate it to half.
We pour the duck with a thick sauce right before serving.
Duck confi - recipe
Ingredients:
- salt - 50 g;
- black pepper - 8 peas;
- juniper - 8 berries;
- thyme - 4 branches;
- bay leaves - 3 pcs .;
- duck legs - 4 pcs .;
- Duck fat - 2 kg.
Preparation
Mix salt, pepper, juniper berries, thyme leaves, crushed laurel and put them in a container. Sprinkle the dry mixture with duck legs and leave them to marinate for a day. After the time has elapsed, we heat the oven to 110 ° C. Duck legs are cleaned from excess salt and put in a deep baking tray. Fill the legs with melted fat so that they completely cover them. We prepare the legs for 3 hours, and then shift them to a hot pan and fry until golden brown.