Confit de Canard

Confit Canard

Ingredients:

  • 4 duck legs
  • 1 kg of coarse salt
  • 1 kg of duck fat

 

Steps:

  1. Place half of the rock salt in the bottom of a shallow dish.
  2. Remove the top of the duck legs, then cover with the remaining salt.
  3. Cover the dish and store it in the refrigerator for 24 hours.
  4. Preheat the oven to 160°C.
  5. Take out the dish containing the duck legs and rinse it under cold water to remove any salt.
  6. Pat dry thoroughly on a cloth. Trim the duck legs.
  7. Heat a frying pan and melt the duck fat.
  8. Put the duck legs in melted fat and bring to boil. Cover and bake for 2 hours.
  9. Then drain them a grill rack.
  10. Arrange the duck legs on plates or keep them in their cooking fat in some previously sterilized glass jars.

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