NNutriGo
ID
frenchutama· 4 servings

≈352 kkal · P 3.4g · L 7.8g · KH 70.6g (per recipe, TKPI estimate)

Itik Konfit

Duck Confit

Itik Konfit
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 4 duck legs, bone-in, skin-on
  • 2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 cup duck fat (plus extra for covering)
  • 1 tbsp fresh orange zest
  • 1 tsp smoked paprika

Instructions

  1. 11. Combine salt, pepper, garlic, thyme, rosemary, bay leaf, orange zest, and smoked paprika; rub the mixture over the duck legs and refrigerate for 12–24 hours.
  2. 22. Rinse the duck legs under cold water and pat them dry thoroughly.
  3. 33. Preheat the oven to 120 °C (250 °F). Place the legs in a single layer in a deep roasting pan and pour duck fat over them until fully submerged.
  4. 44. Cover the pan tightly with foil or a lid and bake for 2½–3 hours, until the meat is tender and easily pulls away from the bone.
  5. 55. Remove from the oven, let the legs cool in the fat, then transfer to storage jars, ensuring they are completely covered with fat; refrigerate up to one week.
  6. 66. To serve, crisp the confit skin in a hot skillet for 3–4 minutes per side and serve with roasted potatoes or a green salad.

Source: llm-generated