confit of duck

Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463

Italian Lentil and Sausage Soup I

| Everyday Recipes

Cooking receipe to make Italian Lentil and Sausage Soup I under category Everyday Recipes. You may find some video clips related to this receipe below.Italian Lentil and Sausage Soup IRecipe By :Serving Size : 5 Preparation Time :0:00Categories : Soups/StewsAmount Measure Ingredient -- Preparation M

[ read more ]

Sweet and Sour Meatballs Recipe

| Appetizers

Type: Sweet and Sour Meatballs Free Cooking Recipe - Appetizers Wow! Ingredients / Directions Meatballs:1 egglightly beaten1/2 cup(s) soft breadcrumbs1/4 cup(s) milk1/3 cup(s) finely chopped onion1 teaspoon salt1/2 teaspoon Worchestershire sauce1 pound ground beefSauce:1/2 cup(s) ketc

[ read more ]

Tag : Appetizers, Bread

mini sausages with sesame

| Aga Recipes

Cooking receipe to make mini sausages with sesame under category Aga Recipes. You may find some video clips related to this receipe sausages with sesame450g mini cocktail pork sausages2 tablespoons mango chutney liquid only a few sesame seedsArrange the sausages on the grill rack in the h

[ read more ]

Italian Cream Soda

| Low Carb Recipes

Cooking receipe to make Italian Cream Soda under category Low Carb Recipes. You may find some video clips related to this receipe below.Italian Cream Soda Serves:1CarbsPerServing: 1 gram Prep Time: About 2 min.Effort: EasyIngredients:One Tall Glass Full of Ice1 Table Spoon Cream or Half and HalfOne

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="confit of duck"] _______________________________________

Cooking receipe to make confit of duck under category General Recipes. You may find some video clips related to this receipe below.

confit of duck


4 duck legs

1 tbspn rock salt

1 tbspn black peppercorns crushed

1 clove garlic thinly sliced

4 sprigs fresh thyme

2 bay leaves crushed

2L duck fat

Cover the duck legs with all the spices garlic and herbs and dry marinate for 24 hours.

Rinse the legs under cold running water to remove all evidence of the spices.

Melt the duck fat in a large pan add the duck legs and simmer very gendy for about 21/2 hours.

Leave the legs to cool and store in the fat.

When needed take a little of the duck fat and melt it in a frying pan.

Then saute the legs skin side down until golden and crispy.

This dish is now being served up and down the country. I first served it in Battersea in 1981 and remember well that I had some trouble finding the goose fat which we used at the time. I am pleased that I contributed so much towards popularizing this dish because I think it makes an ideal meal and is a great way of using up duck legs which can be quite tough.

In our version of how to confit duck legs we serve the confit with sarladaise potatoes boiled pakchoi and spicy oriental sauce. You can also serve it with salad or a light madeira sauce. In fact it is very versatile dish. What is more you can cook the duck legs in advance and keep them stored for up to 2 week if kept in duck fat in the fridge.

Serves 4

[tubepress mode=’tag’, tagValue=’confit of duck’]

Please follow and like us: