KI-generiert — keine medizinische Beratung. Vor dem Kochen prüfen.
Vorbereitungszeit
30 Min
Kochzeit
240 Min
Gesamtzeit
270 Min
Zutaten
Ausstattung
- Dutch ovenAlternative: Heavy roasting pan with lid
- Fine mesh strainer
- Instant-read thermometer
★ = Unverzichtbar
Zubereitung
Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.
✓ Kontrollpunkt: Skin is dry and salt has dissolvedRinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.
✓ Kontrollpunkt: Meat pulls easily from bone, skin is golden💡 Tipp vom Chef: Maintain 85-90°C oil temperatureSimmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.
✓ Kontrollpunkt: Sauce coats back of spoon
Nährwerte
(pro Portion)
680
Kalorien
38g
Eiweiß
22g
Kohlenhydrate
48g
Fett
2g
Ballaststoffe
Aufbewahrung
Kühlschrank: 5 Tage
Gefrierfach: 2 Monate
Store confit submerged in fat. Reduction keeps 5 days refrigerated.
Aufwärmen: Crisp skin in 200°C oven for 15 minutes before serving.
Variationen
- Orange Duck Confit: Replace cherries with blood orange segments and add Grand Marnier to reduction
- Spiced Cherry Confit: Add star anise and black peppercorns to the reduction
- Herb-Crusted Version: Coat crisped duck with chopped parsley and thyme before plating
#french#dinner#special-occasion#make-ahead#roasted#year-round#elegant#high-protein#gluten-free#dairy-free