







For Duck Confit |
|
2 Duck Legs | |
1 ½ Cups Rendered Duck Fat | |
1/4 Cup Salt | |
2 Tbsps. Granulated Sugar | |
3 Tbsps. Chopped Tarragon | |
3 Tbsps. Chopped Italian Parsley | |
1 Garlic Clove | |
1 Whole Star Anise | |
1 Tsp. Black pepper | |
For Watercress Salad |
|
1 Cup Picked Hydro Watercress | |
1/2 Cup Shaved Fennel | |
1 Tbsp. Olive Oil | |
2 Tsps. Sherry Vinegar | |
1 Tbsp. Whole Grain Mustard | |
Salt | |
Black pepper |
1
Done
|
|
2
Done
|
|
3
Done
|
When the duck legs are ready, just rinse the duck legs under cold water to remove the excess salt. Then, pat dry the duck legs with a paper towel and then transfer them to a 2-3” baking container. Cover the duck legs with rendered duck fat, canola oil, or rendered chicken fat. Bake the duck legs at 300⁰ F for at least 2 hours until they are nice and tender. |
4
Done
|
Once the duck legs are baked, allow them to cool in the fat at room temperature for at least 1 hour. When they have cooled down, transfer them to a plate. Remove the thigh bones so that it is easy to eat and then place them into your refrigerator for at least 1½ hours so that they become sturdy and ready to shallow fry. |
5
Done
|
|
6
Done
|
In the meantime, let’s prepare the watercress salad. In a mixing bowl, add in 1 cup of picked hydro watercress, ½ a cup of shaved fennel, 1 tablespoon of olive oil, 2 teaspoons of sherry vinegar, 1 tablespoon of whole-grain mustard, and salt and pepper to taste. |