John Myers
Ingredients for 4 servings:
- 4 legs of duck
- 1 kg lard (goose fat)
- 1 apple
- 5 walnuts
- 1 bulb(s) garlic
- 4 shallots
- rosemary
- Thyme
- salt and pepper
- Juniper berry(s)
Instructions
Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes
duck confit
It’s easy! Heat the lard in a pot. Salt the legs and add them to the hot lard along with 4 roughly diced shallots, 1 sliced apple, the grilled walnuts, the crosswise halved garlic cloves, 1 sprig of rosemary and thyme, and juniper berries. Transfer to a jar (one jar per leg) and poach in a water bath in the oven at 160°C for 3 hours. Preparing the confit is very simple. Heat the opened jar in a water bath. Remove the leg from the melted goose fat and bake until the crust is crispy. A tip: heat slowly in a pot followed by a brief grilling of the meat. Slow, even cooking keeps the meat tender and juicy and fully develops its flavor. With care, this ensures an exquisite meal with little effort on the table in just a few minutes.
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