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Duck, duck fat, garlic, rosemary, bay leaf, salt, peper GOLD MEDAL 2 STARS "GREAT TASTE 2010" !
Homemade Duck legs traditionally cooked as in France to give wonderfully tender and succulent meat. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then poaching it in its own fat.To prepare a confit, the meat is rubbed with salt and garlic, then covered and refrigerated for up to 36 hours. Salt curing the meat acts as a preservative.Prior to cooking, the salt is brushed off the meat and it is patted dry. The meat is then placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature ( 76 - 135 degrees Celsius) .The meat is slowly poached until cooked. A classic recipe is to fry or grill the legs in a bit of the fat till they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine. More Products From: Thomas Maieli  E-mail this product to a friend
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