Juicy, meltingly tender confit duck – full of flavour and with no risk of the meat turning dry and dull.
Confit duck legs are very easy to make, and once they are confited, they will keep in the duck fat for up to a couple of months – as long as they are covered in fat.
They have never been allowed to sit that long in my house, though, as a batch like this tastes wonderful – whether for Christmas dinner, in salads or in a good burger.
Duck fat is not the cheapest thing to go out and buy, so if you do not have enough to cover the legs, you can easily top it up with rapeseed or sunflower oil. You can also make them in pure rapeseed or sunflower oil, but as there is plenty of flavour in the duck fat, you will naturally lose a little flavour.
I made this batch with a combination of duck fat and rapeseed oil.
Hej kan man gøre det med hele anden ?
Hej Dianna, jeg har prøvet flere af dine andre opskrifter og de giver altid et superlækkert resultat.
Jeg ville prøve den her, men hvor skaffer man rent andefedt, hvis det ikke lige har været jul og man har noget på lager?
Bh/Alice
Hej Alice
Hvor er det dejligt at høre – tusind tak 🙂
Prøv at høre hos din slagter, måske de kan hjælpe – og ellers ved jeg at man kan købe det online 🙂
Warm wishes, Dianna
Virkelig lækre. Tak for opskriften.
Tusid tak for de søde ord 🙂
Warm wishes, Dianna
Skal der låg på gryden?
Hej Michelle
Yes, – jeg lægger låg på, men lader det stå så der kommer en smule luft til:)
Warm wishes, Dianna