Generato dall'IA — non è un consiglio medico. Verifica prima di cucinare.
Tempo di preparazione
30 min
Tempo di cottura
240 min
Tempo totale
270 min
Ingredienti
Attrezzatura
- Dutch ovenAlternativa: Heavy roasting pan with lid
- Fine mesh strainer
- Instant-read thermometer
★ = Essenziale
Istruzioni
Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.
✓ Punto di controllo: Skin is dry and salt has dissolvedRinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.
✓ Punto di controllo: Meat pulls easily from bone, skin is golden💡 Consiglio dello chef: Maintain 85-90°C oil temperatureSimmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.
✓ Punto di controllo: Sauce coats back of spoon
Valori nutrizionali
(per porzione)
680
Calorie
38g
Proteine
22g
Carboidrati
48g
Grassi
2g
Fibre
Conservazione
Frigorifero: 5 giorni
Congelatore: 2 mesi
Store confit submerged in fat. Reduction keeps 5 days refrigerated.
Riscaldamento: Crisp skin in 200°C oven for 15 minutes before serving.
Varianti
- 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