Duck confit with shallots in jars
A recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 mast duck
- 200 g sea salt
- 750 g goose fat
- 4 sprigs Rosemary
- 1 untreated orange
- 2 tbsp honey
- 1 tsp black peppercorns
- 500 g shallots
- 6 large slices of white bread (for serving)
Instructions
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1.
On the next day, brown all duck parts skin-side down in a little goose fat. Then add the shallots and sauté briefly.
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2.
Add the remaining fat so that all meat pieces are covered. Place the pot on the bottom of a preheated oven and braise everything at 200 °C until the meat is tender and nicely browned (about 3 hours).
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3.
For serving, toast the white bread and place it on plates. Arrange one piece of duck on each and add a few shallots.
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4.
To store as a reserve, put the cooked duck parts in tightly sealing jars.
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5.
Pour as much liquid, preferably hot goose fat, over them so that the meat is fully covered with fat.
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6.
Fill any remaining fat into tightly sealing jars. Seal all jars immediately and let the confit cool. It keeps in the refrigerator for 1–2 weeks.
