SuChef Tarifler
French

Duck Confit with Cherry Reduction

Crispy-skinned duck legs slow-cooked in their own fat until meltingly tender, served with a glossy cherry-red wine reduction. Classic French technique with modern plating.

270 dkhard4 porsiyon
Duck Confit with Cherry Reduction

Yapay zekâ ürünü — tıbbi tavsiye değildir. Pişirmeden önce doğrulayın.

Hazırlık Süresi
30 dk
Pişirme Süresi
240 dk
Toplam Süre
270 dk

Malzemeler

Gereçler

  • Dutch oven
    Alternatif: Heavy roasting pan with lid
  • Fine mesh strainer
  • Instant-read thermometer

★ = Olmazsa olmaz

Yapılışı

  1. Season Duck legs generously with Kosher salt. Place in container with Fresh thyme sprigs and Garlic cloves. Refrigerate 12-24 hours.

    ✓ Kontrol noktası: Skin is dry and salt has dissolved

  2. Rinse duck legs and pat very dry. Submerge in melted Duck fat with aromatics in dutch oven.

    ✓ Kontrol noktası: Meat pulls easily from bone, skin is golden
    💡 Şefin İpucu: Maintain 85-90°C oil temperature

  3. Simmer Fresh cherries, Dry red wine and 2 tbsp sugar until reduced by half and glossy.

    ✓ Kontrol noktası: Sauce coats back of spoon

Besin Değerleri

(porsiyon başına)

680
Kalori
38g
Protein
22g
Karbonhidrat
48g
Yağ
2g
Lif

Saklama

Buzdolabı: 5 gün

Derin dondurucu: 2 ay

Store confit submerged in fat. Reduction keeps 5 days refrigerated.

Tekrar ısıtma: Crisp skin in 200°C oven for 15 minutes before serving.

Çeşitlemeler

  • 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