Duck confit with shallots
Prepare duck confit with shallots is a recipe featuring fresh ingredients from the Duck category. Try this and other recipes by Spoonsparrow!
Ingredients
- 1 mastente
- 200 g sea salt
- 750 g goose lard
- 4 sprigs Rosemary
- 1 untreated orange
- 2 tbsp honey
- 1 tsp black peppercorns
- 500 g shallots
- 6 large white bread slices (for serving)
Instructions
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1.
Wash duck, pat dry and cut into 6 parts.
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2.
1) First separate the legs at the hip joint. Cut tendons below the shin to the bone so the meat can contract during cooking. Slice the body along the breastbone.
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3.
2) Separate the breast from the bone with a sharp knife and split into two pieces. Snap off the wing tips with a kitchen cleaver. Cut each breast piece crosswise again (one with wing, one without). Leave the shallots whole, just peel the skin.
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4.
3) Place duck parts in a pot, add the shallots and season everything. Crush peppercorns in a mortar. Remove needles from rosemary. Add rosemary needles and pepper to the pot.
