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Before you jump to Confit duck leg recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Eating Apples Is Good.
On TV plus in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? This is a thing that many individuals live by and they also make certain their children are eating at least one apple a day. You will even find that people in other country’s also adhere to this simple rule and they do not know why. In this article we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
While everyone understands that consuming plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, why are apples pushed so much? Well lets check out the vitamins and minerals that you could acquire in just one apple. A number of the major minerals that you will discover in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, as well as other trace minerals. And you’ll also find vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
And now you recognize why men and women tell you that you ought to eat an apple every day. The huge benefits we covered are only a handful of of the benefits that eating apples can provide. You’ll be able to find many more benefits regarding your health when it comes to apples. So do yourself a favor and grab some apples the next time you go to the grocery store. You will see that your overall health could greatly be benefited by consuming apples.
We hope you got benefit from reading it, now let’s go back to confit duck leg recipe. To make confit duck leg you only need 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Confit duck leg:
- Get 2 x duck legs
- Use 1 tin duck or goose fat or lard
- Take 1/2 bulb garlic
- Use optional aromatics
- Get whole spices cardoon - star anise - cloves and juniper
- You need hardy herbs like bay - rosemary - thyme and sage
Instructions to make Confit duck leg:
- In my video I prepare a whole duck but assuming you have just the legs, it is a good idea to trim some excess skin off if it has any, you will add this to the pot when you cook to extract its fat. Then I like to score around the end of the drumstick, pull the skin tight and then about 1 inch from the tip cut to the bone all the way around, this cuts through tendons which speeds up cooking but also aids presentation.
- The first image here hopefully explains the cutting through tendons, then prepare the dry rub, in this case a mix of spices garlic and hers which I break down in my pestle and mortar. Don't stress if you don't have one just use a knife for the garlic and herbs and the bottom of a sauce pan for the spices. We're not making dust here just breaking them down.
- Add salt and pepper to the rub, then rub in into the exposed meat but also the skin side of the duck, for this video I also confit the wings so you see them in the last image where I cover with cling film and leave to marinade for up to 24 hours in the fridge. Doesn't have to be 24hrs 6 - 8 will have an effect
- Rinse off the rub with cold water and pat dry with a clean kitchen towel or paper, select an oven dish large enough to fit the duck but not so large that you need more duck fat to cover it, cover this with baking parchment to protect
- Cover again with tin foil and squeeze the edges nice and tight, cook for 4 hours at 150c / 300f or until the meat is tender. Keep the remaining fat in a tub in your fridge for the next time you make confit duck or for your next batch of roast potatoes, it keeps for months.
- To test for tenderness very carefully tease at the thigh bone with tongs, gently twist this way and that and if ready the bone with come away without any force. You can serve immediately or even chill in the fridge and re-heat the next day, when you re-heat they will brown up beautifully but you may want to cover them with foil again. As usual here is a link to my videohttps://www.youtube.com/watch?v=CNRNhpFaZSA&t=2s
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