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Duck Confit
Duck Confit

Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us think that comfort foods are terrible for us and that we need to avoid them. At times, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods can be super nourishing and good for you. Several foods really do improve your mood when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try several of these.

It’s not hard to overcome your bad mood when you consume grains. Teff, barley, millet, quinoa, etc are all good for helping you feel happier. These grains fill you up better and that can help you with your moods as well. It’s not hard to feel a little bit off when you feel hungry! These grains can elevate your mood since it’s not at all difficult for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

As you can see, you don’t need junk food or foods that are not good for you just so to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to duck confit recipe. You can cook duck confit using 5 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Duck Confit:
  1. Take 2 duck legs
  2. You need duck fat
  3. Take 7 g salt
  4. Take garlic
  5. You need peppercorns
Steps to make Duck Confit:
  1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas.
  2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries.
  3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight..
  4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes.
  5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them.

Simply Impressive Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a. Duck confit Confit de canard is one of the great classics of French cooking, yet it stems from a very pragmatic centuries-old method of preserving food. While the technique originated in Gascony, it was quickly adopted by the rest of France. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine.

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