Duck Confit (canned) Ingredients: coarse salt pepper - 2- fat duck legs (enough to cover the jar).
Utensils： 1 Set 3 pans best pans- 1 Lid
Total time:
4 hours
Preparation:
1 hour -
Cooking:
3 hours
Phase 1
Line a bowl with coarse salt.
Phase 2
Put the 2 previously peppered thighs in and cover completely with coarse salt. Leave 24 hours.
Phase 3
The next day, clean them well to remove the salt, then brown them in a pan over a low heat (the fat jumps out and burns your arms easily!).
Phase 4
When the fat under the skin is well melted and they are a little golden, place the thighs in a one-liter jar, cover them completely with melted fat, and sterilize them for 3 hours (in boiling water which covers the jar).
Phase 5
Keeps for 1 year or more!
Phase 6
Enjoy your meal
Utensils： 1 Set 3 pans best pans- 1 Lid
Total time:
4 hours
Preparation:
1 hour -
Cooking:
3 hours
Phase 1
Line a bowl with coarse salt.
Phase 2
Put the 2 previously peppered thighs in and cover completely with coarse salt. Leave 24 hours.
Phase 3
The next day, clean them well to remove the salt, then brown them in a pan over a low heat (the fat jumps out and burns your arms easily!).
Phase 4
When the fat under the skin is well melted and they are a little golden, place the thighs in a one-liter jar, cover them completely with melted fat, and sterilize them for 3 hours (in boiling water which covers the jar).
Phase 5
Keeps for 1 year or more!
Phase 6
Enjoy your meal