Confit Duck Legs


epicurious
10 ingredients
makes 6 (main course) servings
As convenient as store-bought duck confit is, we find that its quality tends to vary. Making your own allows you to control the spicing and the cooking time to produce a velvety piece of meat. This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store them fully covered in the cooking fat so air can't get in.

Categories:  quick , traditional , french , bastille-day ,
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Ingredients

  • 1 large head garlic, left unpeeled, plus 4 large cloves, divided
  • 1/4 cup kosher salt
  • 1 tablespoon finely chopped thyme
  • 1 teaspoon quatre épices (french four-spice blend)
  • 2 large shallots, finely chopped (1/4 cup)
  • 2 turkish bay leaves or 1 california, crumbled
  • 6 fresh moulard, muscovy, or long island (pekin) duck legs (5 pounds total)
  • 2 whole cloves
  • 5 (7-ounce) containers rendered duck fat
  • equipment: a deep-fat thermometer

Nutrition

Serving Size (15.49 g)
Servings 6
Amount per Serving
Calories 5.23 Calories from Fat 1.53
% Daily Value *
Total Fat 0.17g 1.58%
Saturated Fat 0.05g 1.53%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3823.88mg 955.97%
Total Carbohydrate 1.26g 2.52%
Dietary Fiber 0.68 g 16.42%
Sugars 0.02 g %
Protein 0.2g 2.36%
Vitamin A 118.71IU% Vitamin C 3.95mg%
Calcium 18.67mg% Iron 0.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
finely chopped, large shallots, turkish bay leaves, or, fresh, a
 

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