"CHEATER'S" DUCK CONFIT
Steps:
- Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan.
- Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
- Preheat the oven to 400 degrees F.
- Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
- Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone.
- Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens.
- Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
- It's just ducky!!!
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Amirkhan Amir
[email protected]I'm not a huge fan of duck, but I really enjoyed this recipe. The duck confit was tender and flavorful.
Swapon Mahmud
[email protected]This recipe was a bit challenging, but it was worth the effort. The duck confit was amazing.
Mr. DC
[email protected]The duck confit was delicious! I especially loved the crispy skin.
Benson Ndungu
[email protected]This is my new go-to recipe for duck confit. It's so easy to make and the results are always amazing.
Snethemba Nyathi
[email protected]I'm so glad I found this recipe. The duck confit was a huge hit at my dinner party. Everyone raved about how tender and juicy it was.
Nduduzo Maseko
[email protected]This recipe was easy to follow and the duck confit turned out great. I especially liked the crispy skin.
Matthew Mata
[email protected]The duck confit was amazing! The meat was so tender and flavorful. I loved the crispy skin too. I will definitely be making this again.
obanlario Rio Suave
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The duck confit was melt-in-your-mouth delicious. I'll definitely be making this again for special occasions.
Seith Sheri Dar
[email protected]I've made duck confit before, but this recipe is by far the best. The duck was cooked perfectly and the sauce was rich and flavorful. I served it with roasted potatoes and green beans, and it was a hit with my family.
Nigibi Ndlovu
[email protected]This recipe is a lifesaver! I'm not the most experienced cook, but I was able to follow the instructions easily and the duck confit turned out amazing. The meat was tender and juicy, and the skin was crispy and flavorful. I'll definitely be making th