| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Duck legs |
| 3/4 |
c |
Kosher salt |
| 8 |
|
Black peppercorns |
| 8 |
|
Garlic cloves; crushed |
| 8 |
|
Thyme sprigs |
| 3 |
|
Bay leaves; crumbled |
| 1 |
qt |
Rendered duck fat; melted, (or mild olive oil) |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE100
Press duck legs, flesh-side down, into salt. Lightly sprinkle additional
salt on fat side. In a non reactive container layer duck legs with herbs
and spices: Place 3 legs in container, fat-side down, cover with
peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs,
flesh-side down. Store overnight, covered and refrigerated
Remove legs from container, rinse off salt and seasonings under cold water
and pat dry. Place in a deep saucepan or Dutch oven large enough to hold
legs in one layer and pour in melted duck fat. Bring to a simmer over
medium heat, reduce heat to very low and cook until meat actually pulls
away from drumsticks. Allow confit to cool in its fat. Store, completely
covered in fat, refrigerated, for up to 1 month before using.
Yield: 6 pieces
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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