Generado por IA — no es consejo médico. Verifica antes de cocinar.
Tiempo de preparación
30 min
Tiempo de cocción
240 min
Tiempo total
270 min
Ingredientes
Utensilios
- Dutch ovenAlternativa: Heavy roasting pan with lid
- Fine mesh strainer
- Instant-read thermometer
★ = Esencial
Instrucciones
Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.
✓ Punto de control: Skin is dry and salt has dissolvedRinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.
✓ Punto de control: Meat pulls easily from bone, skin is golden💡 Consejo del chef: Maintain 85-90°C oil temperatureSimmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.
✓ Punto de control: Sauce coats back of spoon
Nutrición
(por porción)
680
Calorías
38g
Proteínas
22g
Carbohidratos
48g
Grasas
2g
Fibra
Conservación
Refrigerador: 5 días
Congelador: 2 meses
Store confit submerged in fat. Reduction keeps 5 days refrigerated.
Recalentado: Crisp skin in 200°C oven for 15 minutes before serving.
Variaciones
- 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