Confit Duck Legs

Ingredients for Confit Duck Legs

• 1 large head garlic, left unpeeled, plus 4 large cloves, divided

• 40g de sal kosher

• 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 (2.3kg total)

• 2 cravos-da-índia inteiros

• 5 (200g) containers rendered duck fat

• Equipamento: um termômetro de gordura profunda

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

Wipe off marinade with paper towels.

Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 88°C, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 99°C, until a wooden pick slides easily into thighs, 2 to 3 hours more.

Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.