003 - Duck leg Confit (April 2009)

Confit of Duck Leg

for 4 persons :
4 raw Duck Legs – Cognac – 1 jar of Duck fat – salt and peppar

Preparation:

Salt and pepper widely the legs. Marinate them in some Cognac.
Keep the dish covered with plastic film for 24 hours in the fridge.
 
Then rinse the legs.
Dry them also with absorbent paper.
 
Fry the legs in a little fat, till they get a nice golden color.
Melt the remaining fat in a casserole.
and pour the legs in it.
Let it cook minimum 2 hours at 70°C.
 
Finally...
The legs can be eaten right away but it is advisable to let them rest a few days before consumption.
Serve with a nice Bergerac Pécharmant.
 

 

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