Youtor
Duck Confit with a Crisping Hack
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=M_Lo6SB50ac
Duck Confit with a Crisping Hack • 4 duck legs • 2 shallots, sliced thick • 4 whole garlic cloves, peeled • 2 cups duck fat • A few sprigs of thyme • Salt and pepper duck legs and refrigerate overnight. • Preheat the oven to 250F, and dry the legs off really well on paper towels. Put duck fat into a pot that will hold the legs snugly. Set the pot over medium heat and heat up the fat to about 200F. Turn the heat off and put in the legs. Add shallots, garlic, and thyme. Put in the oven for 2.5-3 hours or until fork tender. Cool for 2 hours. Remove from fat, place on a plastic lined baking sheet skin side down, flatten, and remove the thigh bone. Cover with plastic. Strain the duck fat. Save the shallots and garlic. Refrigerate everything overnight. Scoop the fat off and freeze, save the juice for serving with anything you wish. • Preheat a non-stick skillet on medium heat. Add the duck skin side down, cover, cook to warm, about 3 min. Uncover and cook until the skin is crisp, about 3 min. Flip, cook for 30 sec. Rest 5 min and serve. • Sous-vide Duck Confit by Daniel Gritzer: • https://www.seriouseats.com/recipes/2... • Support my channel • / helenrennie • My cooking classes in the Boston area: • http://www.helenrennie.com • FACEBOOK: / helenskitchencooking • TWITTER: / helenrennie1 • INSTAGRAM: / helen.rennie
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