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Slow Roasted Duck Confit and Snow Peas

Category
Dinner
Calories
442 kcal
Time
02 hours 10 minutes
Category
Dinner
Calories
442 kcal
Time
02 hours 10 minutes

Instructions

  • Mince garlic with a food processor and add to a mixing bowl
  • Rub duck legs with garlic and spread good amount all over the meat
  • Add a cup of salt or more to cover duck with salt completely
  • Let it cure for 2 hours
  • Discard salt and garlic and wash duck legs with cold water
  • Dry the legs with a kitchen towel and season with black pepper
  • Slice apples 1/2 inch thick and layer with them the bottom of a deep pan
  • Add thyme and arrange duck legs skin up with one layer on the top of apples
  • Top each leg with a slice of bacon
  • Pour oil to the pants cover duck
  • Seal and slow roast at 235 F for 4 hours 30 minutes or until fork soft
  • Discard used oil, bacon and apples and slightly brown ready confit skins at broil mode
  • Serve with butter panfried and seasoned with lemon juice snow peas
  • Garnish with roasted almonds and sugar-free black currant jam
This is a recipe by
Kirill Olkhovsky
View all my recipes
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