Steps to Make Duck Confit Homemade

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Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active contribution. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, mainly in the kitchen.

Probably the food isn't quite as good when cooked in the microwave, but it will save you money to use it over your oven. When you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, but that is not true. You get the maximum energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

The kitchen by itself provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not that hard. Largely, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let's go back to duck confit recipe. To make duck confit you need 5 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Duck Confit:

1. Provide 2 of duck legs.
2. Take of duck fat.
3. Prepare 7 g of salt.
4. Use of garlic.
5. Prepare of peppercorns.

Steps to make Duck Confit:

1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas..
2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries..
3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight...
4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes..
5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in ... duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them..
6. .

Simply Impressive Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a. Duck confit Confit de canard is one of the great classics of French cooking, yet it stems from a very pragmatic centuries-old method of preserving food. While the technique originated in Gascony, it was quickly adopted by the rest of France. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine.

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