Duck confit with two apples
Ingredients
Instructions
- 4 Wings
- 4 fat duck legs
- 2 tbsp. coffee Salt per kg of meat
- 2 kg goose fat
- 1 large bouquet garni
For garnish :
- 2 kg Potatoes
- 6 Apples
- Parsley
- Salt
- Pepper
- Salt the duck pieces on all sides. Chill them and let them rest for 24 hours.
- The next day, put the duck pieces in a large casserole dish with the bouquet garni.
- Cover with melted goose fat and simmer uncovered for 2 hours: the fat should simmer gently without boiling.
- At the end of cooking, fill one or two stoneware pots with very hot fat and immerse the pieces of duck in it, which must be completely covered.
- Let the jars cool before closing them, and keep them in a cool, dark place for at least 1 month and up to 6 months.
- Preheat the oven to th. 6 (180°C).
- Peel, rinse and cut the potatoes into slices.
- Take four tbsp. goose fat and heat them in two large pans.
- Spread the potatoes and brown them over high heat.
- Season with salt and pepper, lower the heat and cook for 20 to 25 minutes.
- Meanwhile, remove the duck pieces from the jars without degreasing them and place them in an oven dish.
- Put in the oven and let brown for 15 minutes.
- Peel the apples, cut them into quarters and core them.
- Brown them and brown them in another pan with two tbsp. goose fat soup.
- Serve the duck confit very hot, surrounded by sautéed potatoes and potatoes. Decorate with sprigs of parsley.
Duck confit with two apples
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