Сгенерировано ИИ — не является медицинской рекомендацией. Проверьте перед приготовлением.
Подготовка
30 мин
Приготовление
240 мин
Общее время
270 мин
Ингредиенты
Инвентарь
- Dutch ovenЗамена: Heavy roasting pan with lid
- Fine mesh strainer
- Instant-read thermometer
★ = обязательно
Приготовление
Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.
✓ Проверка: Skin is dry and salt has dissolvedRinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.
✓ Проверка: Meat pulls easily from bone, skin is golden💡 Совет шефа: Maintain 85-90°C oil temperatureSimmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.
✓ Проверка: Sauce coats back of spoon
Пищевая ценность
(на порцию)
680
Калории
38g
Белки
22g
Углеводы
48g
Жиры
2g
Клетчатка
Хранение
Холодильник: 5 дней
Морозилка: 2 месяцев
Store confit submerged in fat. Reduction keeps 5 days refrigerated.
Разогрев: Crisp skin in 200°C oven for 15 minutes before serving.
Вариации
- 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