Recipe "duck confit":
Remember, one of the recipes I baked duck entire recommended posobirat fat that drips out when frying? So the day came when we apply this same fat We will prepare a traditional dish of French cuisine - confit duck legs.
Confit - a good way to prepare it for the future of delicious food. After roasting duck legs can be stored in the refrigerator, filled with fat, a couple of weeks for sure.
Ingredients for 6 servings:
6 duck legs
1 tablespoon sea salt
10 peas black pepper (I have a mixture of crushed peppers 5)
2-3 bay leaves
1/2 tsp dried thyme
500 g of duck fat
Salt, pepper, thyme and bay leaves put in a mortar and grind.
Rub the duck legs with this mixture, put in a bowl.
Cover and put in the refrigerator for 8 hours (overnight).
We shift legs in a refractory form and pour the melted fat. It is necessary that the fat is completely covered legs. If you are missing duck fat, then you can dilute it with swine.
We put the form in a preheated 150 degree oven and tormented legs 2-2.5 hours. Upon reaching the readiness of meat should be very soft and almost keep up with the bones.
Finished legs cooled to room temperatureJust in fat, then we shift into a container, fill it with all the same fat, and send in the refrigerator. Fat meat like seals, however in such a leg can be stored a long time.
Before serving, take out the legs from the container to clean off fat. Preheat a frying pan. Serve with mashed potatoes or vegetables.