as recommended by Jeanne Milligan
serves 4 as a main course
4 duck legs
generous sprinkling of mixed herbs or herbes de Provence
generous sprinkling of coarse sea salt or kosher salt
6 to 8 cloves garlic, thinly sliced
Prick the duck legs all over with a skewer or fork. Get right into the flesh if you can, and also pierce through a number ofplaces in the fatty areas and the skin.
Sprinkle the duck legs first with herbs, then with salt, then with garlic. Cover tightly and leave overnight in the refrigerator.
Before cooking, rinse the duck legs lightly in cool water, saving the sliced garlic to cook with the duck. Pat the duck dry, then place in a heavy frying pan just the right size to accommodate all the duck. Pour cold water over the top, cover, and bring to boil; then reduce the heat to very low and simmer for about 40 minutes, turning once or twice to cook on both sides. Uncover and continue to cook another 20 to 30 minutes. You want the duck to be very tender.
Pour off the liquid and let it settle a few moments, separating into broth and fat. Spoon 2 or 3 tablespoons ofthe fat back into the duck, as well as an equal amount ofthe cooking broth. Bring to a boil and cook down until the liquid has evaporated and the fat is frying the duck legs. Let the legs brown, then turn them over so that they are browned on both sides. If the garlic slices have browned and are too dark to serve, just nibble them in the kitchen. (I always do.)
Classic confit but with garlic, simple and terrific. Serve these with pan-browned potato chunks enriched with a handful or two of wild mushrooms. Make a double batch - leftovers are superb tossed into a big green salad, with a bit ofham and other zesty morsels.
No comments:
Post a Comment