Text 33932, 77 rader
Skriven 2015-12-03 03:46:00 av DAVE DRUM (1:123/140)
Ärende: Five 890
================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Duck Confit
 Categories: Five, Poultry, Preserving
      Yield: 1 Serving
 
           Duck legs (at least one per
           - person)
           Salt
 
  Pat the duck legs dry with paper towels. Find a needle or
  a very pointy knife and prick the skin of the duck all
  over. Focus on the skin that covers fat. Do your best to
  avoid piercing the meat itself by pricking the skin at an
  angle over the drumstick and the center of the thigh. You
  are doing this to give the fat that lies under the skin a
  place to seep out - if you donâ€Öt do this, it will be far
  more difficult to get crispy skin.
  
  Salt your duck legs well, more than you think you ought
  to, actually. Let them rest at room temperature for at
  least 20 minutes and up to an hour. Donâ€Öt worry, theyâ€Öll
  be fine.
  
  Put the duck legs in a small casserole, skin side up. How
  small? You want it just big enough to hold the legs. Put a
  thin sheen of oil or melted duck fat on the bottom of the
  casserole, then place the duck legs in close together but
  not overlapping.
  
  Put the casserole in the oven and turn it to 300øF/150øC;
  if you have a digital oven, you could even go down to 285
  degrees. Do not preheat the oven. You want to cook the
  duck as gently as possible.
  
  Walk away and watch football, go shopping, read a book or
  something. How long? Every duck has a different level of
  fat, so I canâ€Öt tell you exactly. But it will be at least
  90 minutes, and two hours is better. After 90 minutes,
  check the duck: It should be partly submerged in melted
  fat and the skin should be getting crispy.
  
  When the skin is starting to look crispy, turn up the heat
  to 375øF/190øC. Check after 15 minutes. Youâ€Öre looking for
  a light golden brown. If you missed some spots with the
  needle and there are places where the skin wonâ€Öt crisp
  thatâ€Ös OK - better that than burnt skin elsewhere.
    
  Remove from the oven and let cool for 10-15 minutes before
  eating. Save the accumulated fat for cooking vegetables,
  other meats or for keeping your skin shiny. I strain the
  fat through cheesecloth, but you really only need to do
  this if you are saving the fat for several weeks or
  months; strained, it will keep for 6 months tightly
  covered in the fridge. Well wrapped, the duck meat itself
  will last up to 2 weeks in the fridge.
  
  What to do with your lovely duck legs? Why eat them. You
  can just gnaw on the legs and let the luscious fat dribble
  down your chin, or pick off the skin and eat it - it is
  hard to re-crisp it later - and then strip the meat from
  the bones and use it in a salad, with beans or rice, or in
  with pasta.
  
  From: http://simplyrecipes.com
  
  MM Format by Dave Drum - 20 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I like rice. Rice is great if you're hungry and want 2000 of something
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