Thursday, March 29, 2012

duck confit with orange sauce

Seems like there are difference ways of curing the duck legs and after a couple of trials we came to the conclusion that 24 to 36 hours of salting is sufficient. Any more the meat would get way too salty. Basically you lay duck legs out flat on tray and sprinkle salt and garlic on top.  We added some optional herbs and spices but it;s not really necessary.  Leave to refrigerate for 24 to 36 hours.  When it's time to cook them wipe off all the salt and spices and submerge legs into melted duck (or goose) fat in heavy casserole pot.  Cook in 90C to 100C oven or until skin is receded from the bone.  We decided that it's not necessary to have a sauce on top as the meat is really tender and flavourful to begin with.

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