French Duck Confit

Easy French Style Duck Confit Recipe with Watercress Salad

Name: French Duck Confit
Cuisine: French
Ingredients: Duck Legs: 2; Duck Fat: 1 ½ Cups Rendered; Salt: 1/4 Cup; Sugar: 2 Tbsps. Granulated; Tarragon: 3 Tbsps. Chopped; Italian Parsley: 3 Tbsps. Chopped; Garlic Clove: 1; Star Anise: 1 Whole; Black pepper: 1 Tsp.; Picked Hydro Watercress: 1 Cup; Fennel: 1/2 Cup Shaved; Olive Oil: 1 Tbsp.; Sherry Vinegar: 2 Tsps.; Grain Mustard: 1 Tbsp. Whole; Salt; Black pepper

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Ingredients

	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 As per taste
	Black pepper As per taste

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Features:

Cuisine:

French

Medium

Ingredients

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
As per taste
Black pepper
As per taste

Directions

Author- ByronTalbott

(Visited 154 times, 1 visits today)

Steps

1 Done	First, chop off some tarragon and Italian parsley and transfer it to a medium-sized bowl. Then, add some crushed garlic cloves and star anise. Add a little bit of crushed black pepper, ¼ cup of salt, 2 tablespoons of granulated sugar and mix all the ingredients together.
2 Done	Now, add in the duck legs and rub it with the ingredients. Once done, cover it with a cling wrap or towel and refrigerate it for at least 30 minutes.
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	Once the duck legs are slightly chilled, take them out and fry them over medium-high heat. Cook it for at least 5 minutes on each side until the skin is crispy and golden brown. Once ready, place the duck legs onto a paper towel to soak the excess fat or oil.
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. Now, serve the duck legs with the complimenting watercress salad.