Recipe of Confit duck leg Quick

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Walk up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. While this will be hard to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. Even if you only have a single flight to climb, climbing along it during the day is a great way to get extra exercise.

There are a lot of things that work toward your getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being intelligent when you choose your food and activities is where it begins. A proper amount of physical activity each day is also important. Remember: being healthy and balanced isn’t just about reducing your weight. You want your body to be strong too.

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

The ingredients needed to prepare Confit duck leg:

1. Get 2 of x duck legs.
2. Use 1 tin of duck or goose fat or lard.
3. Provide 1/2 of bulb garlic.
4. Get of optional aromatics.
5. Provide of whole spices cardoon - star anise - cloves and juniper.
6. You need of hardy herbs like bay - rosemary - thyme and sage.

Instructions to make Confit duck leg:

1. In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation..
2. The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down..
3. Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 - 8 will have an effect.
4. Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect.
5. Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months..
6. To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my videohttps://www.youtube.com/watch?v=CNRNhpFaZSA&t=2s.

Fried potatoes, bulldogs, toast, kissing—you name it, and the French have perfected it. Save to list + Check stock in our stores. Disclaimer: Woolworths provides general product information such as nutritional information, country of origin and product packaging for your convenience. This information is intended as a guide only, including because products change from time to time. Focus on the skin that covers fat.

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