Duck Confit with Shallots

Duck Confit with Shallots

Duck Confit with Shallots

Duck confit is a typical French cured meat dish. Learn how to prepare it at home, and serve it with shallots and toasted bread.

November 20, 2018

Cuisine

serves for

4

total time

15 HR 30 MIN

ingredients

duck
4 legs
Shallot
500 g
salt
200 g, sea
Peppercorns
1 - 2 tsp, black
Rosemary
2 sprigs
Honey
2 - 3 tbsp
Duck fat
750 - 1000 g, or goose fat
bread
4 slices, white

Preparation

How to make duck confit with shallots

  • Wash and dry the duck legs.
  • Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking.
  • Peel the shallots and leave them whole.
  • Put the duck legs into a pan, add the shallots and season with salt.
  • Crush the peppercorns in a mortar.
  • Pick the leaves from the rosemary stalks.
  • Add the honey, rosemary leaves and pepper to the duck and shallots. Mix well with your hands.
  • Cover and marinate in a cool place overnight.
  • Next day heat the oven to 200°C. Heat a little duck fat and brown the duck pieces on the skin side.
  • Then add the shallots and sweat briefly with the duck pieces.
  • Add the rest of the duck fat, so that the meat is covered.
  • Put the pan in the bottom of the preheated oven for about 3 hours, until the meat is tender and nicely browned.
  • To serve, toast the bread and put on plates.
  • Put a piece of duck confit on each slice of bread, add a couple of shallots and serve.

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