Duck confit

Ingredients for Duck confit

Instructions for Duck confit

To prepare the Duck confit recipe, please follow these instructions:

Bring the Duck thighs to a boil in salted water and remove foam. Add the herbs, URf.eks. a piece of celery, an onion with a clove, bay leaf and parsley sprigs. Cook for low heat for an hour. Take your thighs up and remove the herbs and cream oily. Boil the soup into good taste. Cook the leek and carrot until tender in the soup and cut them into quarters lengthwise. Objectives the soup and taste it with brandy, salt and pepper. The soup should taste strongly, since duck sylten must serve cold. Opblød the gelatine in cold water and melt it in the warm soup.

Remove skin and bones from the Duck thighs and arrow the meat in pieces. Flip it with parsley, garlic and olive. Com half of duck meat in a Patty or baking Tin, place the leek and carrot in the shape and finish with the rest of the duck meat. Pour soup over roast and style form cold for the next day, like under light pressure. Cut the roast into slices and serve with sylten pickled beetroot and strong mustard.