Duck legs
Description
The dish is prepared without unnecessary complications. You can also simmer duck meat in the oven or a multicooker. Instead of thyme, you can enhance the flavor of this dish with black pepper, cinnamon, or orange zest. Duck legs "Confit" are usually served with potatoes cooked with aromatic herbs. The finished dish can be served at the table.
Instructions
- 1
Step 1
Rinse the duck legs, dry them, season well with salt on both sides, and set aside for 2 hours. Rinse again and dry.
- 2
Step 2
Heat the rendered duck fat (schmaltz) in a frying pan. Cook the legs over low heat, turning them occasionally to the other side. The meat should not brown; our goal is to gradually render as much fat from them as possible. Drain the released fat into a separate container.
- 3
Step 3
Place the duck legs into a snug, heavy-bottomed pot. Cover with rendered fat, add thyme and white pepper. Place over low heat so that the fat simmers but does not boil. Cook for several hours (1.5–2 hours), until the meat easily separates from the bone.
- 4
Step 4
Done.