Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Temps de préparation
30 min
Temps de cuisson
240 min
Temps total
270 min
Ingrédients
Matériel
- Dutch ovenAlternative : Heavy roasting pan with lid
- Fine mesh strainer
- Instant-read thermometer
★ = Essentiel
Instructions
Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.
✓ Point de contrôle : Skin is dry and salt has dissolvedRinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.
✓ Point de contrôle : Meat pulls easily from bone, skin is golden💡 Astuce du chef : Maintain 85-90°C oil temperatureSimmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.
✓ Point de contrôle : Sauce coats back of spoon
Nutrition
(par portion)
680
Calories
38g
Protéines
22g
Glucides
48g
Lipides
2g
Fibres
Conservation
Réfrigérateur : 5 jours
Congélateur : 2 mois
Store confit submerged in fat. Reduction keeps 5 days refrigerated.
Réchauffage : Crisp skin in 200°C oven for 15 minutes before serving.
Variantes
- 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