![]() ![]() That said - the rest of the brine flavours were perfect and I'll definitely be using this again just with about 1/4 the amount of salt. Sooooo salty still, and now all my stored duck fat is full of salt. I wiped off the marinade and rinsed them individually and slowly under the tap. After reading the reviews and seeing that those who had rinsed the duck under water didn't have a problem with the salt, I decided it must be correct (due to curing reasons), and so I rinsed them VERY well. I have stored the duck legs for over six months in the frig - takes up lots of room, but always glad to have it ready to go - dinner in half an hour! The duck of course, is wonderfulįirstly - yes too much salt. We have no problem getting duck fat here, many supermarkets sell it not that expensive. Salt is essential for the whole marinading process. Re reheating I find a fan oven on 220C for about 25 minutes gives crisp skin but the meat stays moist. The whole confited garlic bulb is a useful addition and keeps well in the fridge The jelly can be sliced off with a knife and frozen. This poured into a plastic container, allowed to set and then turned upside down to get the block of fat and duck jelly out. When the fat is cool, but still liquid, I ladle it back into containers for storage in the fridge, being careful not to stir up the fat, as the bottom layer will be an intensely concentrate duck stock. ![]() Rather than storing them under fat, I weigh and vacuum pack the individual legs. Then I swihch off I let the legs cool down before putting them in a basin to drain. I usually do a batch of six legs on an induction hob in a large cast iron Le Creuset casserole (Dutch oven) I try to keep the cooking temperature between 80 and 90° Centigrade (c.175-195F). I follow the recipe pretty closely, but use sea salt and microplane rather than crush the garlic I live in in the Aveyron dept of SW France, where every butcher sells confit de canard, However, I've been using the Epicurious recipe for a few years because I can control the result, and it's a third cheaper than buying the readymade version, which is often too dry. Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours. Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Continue to cook duck, maintaining a temperature of 190 to 210☏, until a wooden pick slides easily into thighs, 2 to 3 hours more. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190☏, about 1 hour. Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days. ![]() Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. ![]()
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