The method of confit gives extremely juicy meat, fantastic taste and crispy skin!
Ingredients
Spice mixture for salting
- 2 tbsp salt
- 1 tbsp white pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
Andeconfit
- 4 pcs duck legs
- 1 liter duck fat
- 4 cloves garlic
- 5 pcs small shallots
- 3 kvister thyme
- 3 pcs bay leaves
This recipe is not difficult, but it does take time. The rewards are huge and you get some fantastic duck legs with juicy meat and crispy ribs. This is from previously a preservation method and if you cool the thighs down in the fat, they can be stored for a long time in this way. Confit is an old method of pulling meat in fat at a low temperature for a long time. Add good flavors and this will be absolutely fantastic. You have to prepare the dish the day before, but then you can also go looking forward all day to dinner the next day.
Step 1
The night before serving this dish, put the duck legs in the salt mixture. Mix the spices together, sprinkle over the entire thigh and give the thighs a little "massage" so the spices are well mixed. Place in an airtight bag or cover with plastic wrap and place in the refrigerator. Here they must be allowed to lie overnight. This gives a wonderful thighs are very good taste of salt and spices.
Step 2
After 12-24 hours in the refrigerator, the thighs are ready to be confit. Rinse the thighs under cold water and wipe with paper so that they are dry before going together with the hot fat.
Step 3
Find a deep baking dish or pan. Add the duck fat and melt over medium heat.
Step 4
Add garlic clove, thyme and whole shallots. These onions are absolutely fantastic after being eaten in the duck fat together with the thighs. Insert the thighs and make sure that the main part of the thigh is covered in fat. It does nothing and the tips of the thighs stand up a little. Put the lid on the pan and place in a preheated oven at 140 degrees hot air. The time the thighs need in the oven varies between 2,5 to 3 hours depending on the size.
Step 5
If you now cool down the dish with the thighs covered in duck fat, they can be stored for a long time preserved in this way, but today we will enjoy these good thighs. Transfer them to a baking tray. Set the oven to 215 degrees and bake until the skin is golden and crispy.
Step 6
Strain the duck fat and cool down. You can use this over and over again. Store in an airtight container in the refrigerator. Remember to take care of the garlic and shallots. They taste fantastic and can be served with the thighs.
Step 7
Now these wonderful duck thighs are ready for serving. Of course they go well with many different dishes, but my favorite is with a silky soft mashed potato, the onion that was confit along with the duck legs, some crispy asparagus beans, and a sour orange and mustard sauce. Good luck.
