Recipe Duck confit
Preparation time:
1h
Heat treatment time:
2h
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: 8 personnes
Preparation
- Plum, empty and clean the duck, or, failing that, only take duck thighs.
- Cut the fins, legs and neck (it is possible to use them to make rillettes). Incise the duck over its entire length to detach the flesh from the carcass. Remove and reserve the duck fat from the rear part then share it in 4 pieces.
- Prepare a mixture of salt, pepper, spices, crushed herbs and rub the duck pieces with this mixture.
- Wrap the songs in stretch film and let stand overnight.
- Melt the duck fat with a little water. Remove the cling film and wipe the salt that covers the pieces before arranging them in the melted fat.
- Cook the duck confit over low and regular heat 30 to 60 minutes in such a way that a match penetrates the flesh without difficulty (no rosé liquid should come out of the flesh).
- Place the pieces without delay by tightening them as much as possible in the terrines Le Parfait Super terrine or Le Parfait Familia Wiss and cover with fat up to 2 cm from the ledge. Close and immediately proceed to heat treatment for 2 hours at 100 ° C.
5 comments
Confit incapable et excellent!!!
Je ne fais que cette recette pour mes confits et on se régale!!!
Merci
Excellente recette et qui donne un résultat parfait
Recette parfaite. Résultat parfait… c’est Le Parfait 😀
Bonne recette que je fais depuis des années
Très bonne recette faîte plusieurs fois jamais déçue