Duck Confit

INGREDIENTS

INSTRUCTIONS

FOR THE MARINADE
Place two duck legs skin down in a baking dish. Sprinkle with salt, pepper,
thyme, garlic slices and a few dashes of brandy. Cover the legs with cling
film and leave to marinate overnight in the fridge. When the legs have
marinated scrape the garlic and thyme off the meat. Take a large pot and
add two thirds of the duck fat, half a pint of white wine, half a pint of
water, and heat until the duck fat has melted.
Place the duck legs in the pot, making sure the liquid covers the meat.
Cook on a slow heat for two and a half hours. When cooked remove from the
juices and place in a small roasting dish. Cook in a very hot oven for 10
minutes.
Meanwhile blanch the fresh beans in boiling water, remove from the water
and plunge into a bowl of iced water. Then dry on a paper towel. Peel and
thinly slice the potatoes.
Heat 3 tbsp of duck fat in a pan and fry the potatoes until brown on both
sides. Dry on paper towel.
Fry 2 oz butter in a pan and add the french beans, season with salt and
pepper, and add the chopped parsley and toss the beans until they are
coated in the herb.
Take the duck out of the oven, the skin should be crispy and a knife should
slide through the flesh easily.
To serve:Pile the potatoes on a plate, place the legs on top and dress with
french beans.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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