Duck confit leg

4 servings
1 days 6 hours

The chief advises serving a duck confit leg with braised red cabbage and fried potatoes. Mushrooms in cream or light vegetable salads are also good here. Nice!

How to make duck confit? Prepare the required products. Defrost the meat overnight on the bottom shelf of the fridge, if necessary. Wash it and dry it. Peel the garlic and cut it into pieces.

Transfer the garlic to a mortar with a generous pinch of salt and grind into the paste. No mortar, take the garlic or press the garlic with the bottom of the pan, covering it with clingfilm.

Transfer the finished garlic and salt to a large bowl.

Put the pepper in a mortar and grind to a large crumb. No mortar - rock or pan bottom to help you!

Transfer the crushed peppers to the same large bowl where the garlic is already lying. Add the remaining salt to the same.

Grind the duck. Cut off her fat parts and excess skin with a sharp knife.

Transfer the cleaned meat to a large bowl to garlic and spices.

Rub the duck with the garlic mixture on all sides. Leave to marinate for a day, covering with clingfilm on top.

After a day, peel the meat from the spices. The chief does this with a brush, says that it is very convenient. Transfer the duck to a refractory mold.

Pour fat over the duck legs. It needs so much to cover the meat completely. The chief says that for the first time you can pour good sunflower oil, but the most delicious bird is in your native fat. Cover a fat-filled duck with a lid or foil and send to the oven. Cook for 30-40 minutes at 160 degrees. Then lower the temperature to 90 degrees and cook for 3-4 hours until the meat is soft.

This is what the dish will look like. The main secret of the right duck confit is in the oven. No top-on-the-stove or try-ka-ya-in-a-slow cooker!

It is better to let the finished meat lie down and cool. To do this, remove the meat from the fat and transfer it to a container with a lid. Store the container in the refrigerator. Fat can be used next time, pouring it into the bottle. When we are about to serve, fry the duck in a dry and very hot pan on all sides.