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frenchutama· 4 servings

Bebek Confit

Duck Confit

Bebek Confit
Photo: Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0 · wikimedia-commons

Ingredients

  • 4 duck legs (about 300g each)
  • 1 kg duck fat (or mix with pork lard)
  • 4 garlic cloves, crushed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp coarse sea salt
  • 1 tsp black peppercorns, lightly crushed
  • 1 tsp juniper berries, lightly crushed (optional)
  • 200g potatoes, peeled and cut into chunks
  • 100g green beans, trimmed
  • 1 shallot, finely diced
  • 1 tbsp parsley, chopped
  • 1 tbsp duck fat (reserved from cooking)
  • Salt and pepper to taste

Instructions

  1. 1Day before: Rub duck legs generously with coarse salt, crushed peppercorns, juniper berries, 2 garlic cloves, thyme, and bay leaves. Place in non-reactive dish, cover, refrigerate 12-24 hours.
  2. 2Preheat oven to 110°C (230°F). Rinse duck legs thoroughly under cold water, pat completely dry with paper towels.
  3. 3Melt duck fat in heavy oven-safe pot over low heat. Add remaining 2 garlic cloves, thyme, and bay leaves. Submerge duck legs completely in fat.
  4. 4Cover and cook in oven 2.5-3 hours until meat is tender and easily pulls from bone. Cool in fat, then transfer legs and fat to jars. Refrigerate up to 2 weeks.
  5. 5To serve: Preheat oven to 190°C (375°F). Remove legs from fat, scrape off excess. Place skin-side up on rack over baking sheet. Roast 20-25 minutes until skin is golden and crisp.
  6. 6Meanwhile, heat 1 tbsp reserved duck fat in pan. Sauté shallot until translucent. Add potatoes, season, cook 15 minutes until golden. Add green beans, cook 5 minutes more.
  7. 7Plate duck leg with potatoes and green beans. Garnish with parsley. Serve immediately.

Source: llm-generated