How to make duck confit

With the continuous improvement of life, our requirements for food are also getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. I will introduce to you a recipe for confit duck. Come and learn it quickly!

1. Wash the duck legs and dry them with kitchen paper

2. Heat some duck fat in a pot (just a little fat is enough) and boil out the oil.

3. Use a needle to poke some small holes in the duck skin (try to distribute them evenly to facilitate the duck fat to seep out during roasting), but avoid poking the duck meat.

4. Spread salt, clove powder and white pepper powder evenly on the duck legs (spread more on the duck meat side) and marinate for 2 hours (because this is a simple version, 2 hours is enough, if you want to marinate overnight, of course you can);

5. Pour the duck oil just boiled into the container and spread it evenly.

6. Place the duck skin side up and fold them together; put the duck legs directly into the oven without preheating it, and bake at 150 degrees Celsius for 90 minutes. At this time, the duck skin has begun to become crispy and the oil and water have almost seeped out. Turn the temperature to 190 degrees Celsius and bake for another half an hour; let it stand for 10 minutes after baking and it is ready to eat.

Although the dish of confit duck is simple to make, if you have never cooked before and don’t understand it, you might as well ask your elders for help. Under the guidance of your elders, you will definitely be able to do better.