The duck confit itself is the thigh of duck confit, that is, cooked in its own fat at low temperatures for a long time. Following are usually retained in the same fat in an airtight container.
can be prepared other duck parts, like wings, but the best known is that prepared with the thighs.
Originally this method conservation was used to take pieces of meat from the duck or goose that would otherwise be wasted, because these animals were mainly to get the prized foie.
This Preparation is as found in most establishments, we all know as confit, but the recipe I prepared today is made with fresh legs.
Ingredients for two:
2 fresh duck legs. Salt
Ground white pepper.
Sugar.
AOVE.
A glass of white wine.
4 tablespoons of honey.
4 leaves fresh sage.
Accompaniment:
Mashed Potatoes - Recipe
A fresh sage leaves.
Put the thighs in a pan and let marinate with a teaspoon of salt, one teaspoon of white pepper and a half of sugar.
We let marinate 15/20 minutes.
Meanwhile in a saucepan boil white wine with honey and sage leaves, stirring to achieve proper uniform.
After that time add a low, deep pot of AOVE jet, heat it and brown them in her thighs on both sides until golden. No more than 3 minutes total.
off, remove the fat that have been released, and add the wine and honey sauce.
Leave to cook over very low heat for an hour and a half, during which time we will be turning the thighs every 15 minutes and basting with sauce.
Heat the mashed potatoes, chop the sage leaves and add them, mixing well.
serve each thigh served with mashed potato and sprinkle with sage sauce, honey thighs.
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