Confire is a particular cooking technique which consists of slowly cooking a piece of poultry previously brined, particularly goose or duck, by immersing it in its heated fat.
Choose mulard duck, raised indoors and fattened by force-feeding from feed made from corn and water. Its flesh is plump and delicious.
For 4 servings
- - 4 duck legs
- - ½ cup coarse salt
- - 1 C. tbsp peppercorns
- - 5 to 6 juniper berries
- - 3 bay leaves
- - 1 sprig of thyme
- - 2 cup duck fat
- In a bowl, mix the coarse salt and the spices, rub each duck leg with this mixture.
- Place the thighs in a dish, cover with plastic wrap and let rest in the refrigerator for 12 hours.
- Rinse each thigh well to remove the salt.
- Dry the thighs well.
- In a saucepan, melt the fat, immerse the thighs in the hot fat and let simmer for 2 hours without ever bringing to the boil.
Suggestion
Serve warm, with a mesclun salad drizzled with a spicy mustard vinaigrette or an arugula salad drizzled with a few drops of balsamic vinegar and garnished with Parmesan shavings.
BON APPÉTIT
