dinnerFrenchhard
Duck Confit
Slow-cooked duck leg in its own fat until tender, served with roasted potatoes.
3 hrs2 portions
Valeurs nutritionnelles (par portion)
580
Cal
34g
Protéine
28g
Glucides
36g
Lipides
Valeurs par portion
#high-protein#gluten-free
Ingrédients
- 2 pieces Duck legs
- 200 g Duck fat
- 4 cloves Garlic
- 4 sprigs Fresh thyme
- 2 pieces Bay leaves
- 300 g Potatoes
- 1 tbsp Sea salt
Instructions
- 1
Salt duck legs generously. Refrigerate overnight or at least 4 hours.
- 2
Rinse salt. Place in a baking dish with duck fat, garlic, thyme, bay leaves.
- 3
Cook at 130°C for 2.5 hours until very tender.
- 4
Crisp skin under broiler. Roast potatoes in duck fat.
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