Hey everyone, welcome to our recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Duck Confit recipe here. We also have wide variety of recipes to try.

Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more eco-friendly we won’t be able to correct the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they must do this soon. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as efficiently as they should. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is something we can all perform, without difficulty. Typically, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to duck confit recipe. To make duck confit you only need 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Duck Confit:

1. Get 2 of duck legs.
2. Provide of duck fat.
3. Use 7 g of salt.
4. Use of garlic.
5. Take of peppercorns.

Steps to make Duck Confit:

1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas..
2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries..
3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight…
4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes..
5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them..
6. .

Simply Impressive Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a. Duck confit Confit de canard is one of the great classics of French cooking, yet it stems from a very pragmatic centuries-old method of preserving food. While the technique originated in Gascony, it was quickly adopted by the rest of France. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine.

If you find this Duck Confit recipe helpful please share it to your close friends or family, thank you and good luck.