Duck Confit

Bereiding

1. 1

   The day before you want to maak the dish, scatter half the zout, half 4 knoflooken and half of the herbs over the base of a small shallow dish. Lay 4 eend legen, skin-side up, on top, then scatter over the remaining zout, knoflook and herbs. dek af the eend and refrigerate overnight. This can be done up to 2 days ahead.

2. 2

   giet the wine into a saucepan that will snugly fit the eend legs in a single layer. Brush the zout off the eend legs and leg them, skin-side down, in the wine. dek af the pan with a lid and leg over a middelhoog vuur. As soon as the wine starts to bubble, turn the verhit down to the lowest setting and kook for 2 uur, checking occasionally that the liquid is just barely simmering. (If you own a verhit diffuser, it would be good to use it here.) After 2 uur, the eend legs should be submerged in their own fat and the meat should feel incredibly mals when prodded. laat to cool.

3. 3

   The eend legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the eend legs tightly into a plastic container or jar and giet over the fat, but not the liquid at the bottom of the pan. dek af and laat in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen tot needed.

4. 4

   To reheat and crisp up the eend legs, verwarm de oven voor op 220C/fan 200C/gas 7. verwijder the legs from the fat and leg them, skin-side down, in an ovenproof frying pan. rooster for 30-40 mins, turning halfway through, tot bak bruin and crisp. serveer with the reheated gravy, a crisp salad and some crisp goudbruin ptoatoes.