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Duck or Goose Confit HT CD MC French 130mins plus marinating and cooling
Serves 4 Hot Cold Poultry Game Herbs Main Course Preserve Gluten Wheat Dairy Free Eggless France Europe
Ingredients 4 Duck or Goose Legs 4 Duck or Goose Breasts 25g/1oz Rock Salt 2 tbsp Black Peppercorns, crushed 4 Bay Leaves 8 sprigs Fresh Thyme 6 Garlic Cloves, crushed 1.1L/40fl.oz. melted Duck or Goose Fat Instructions
1. Place all the ingredients apart from the fat in a large mixing bowl and mix well.
2. Cover and place in the refrigerator for 24 hours, turning 2 or 3 times.
3. After the marinating time, bring the fat to simmering point over a medium heat in a large saucepan.
4. Add the duck to the pan, mix well and cook gently for 1½ to 2 hours or until the meat is falling off the bone. Remove from the heat and leave to cool.
5. Transfer the contents to airtight storage containers (glass jars, plastic boxes etc) fill almost to the top then cover with the lid, making sure the seal is airtight. Refrigerate for up to 4 months.
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