confit of duck

Technique
Stage 1
The day preceding you need to make the dish, dissipate a portion of the salt, around 50% of the garlic and a big part of the spices over the foundation of a little shallow dish. Lay the duck legs, skin-side up, on top, then dissipate over the excess salt, garlic and spices. Cover the duck and refrigerate for the time being. This should be possible as long as 2 days to come.

Stage 2
Empty the wine into a pan that will cozily fit the duck legs in a solitary layer. Get over the salt the duck legs and spot them, skin-side down, in the wine. Cover the skillet with a top and spot over a medium intensity. When the wine begins to bubble, turn the intensity down to the least setting and cook for 2 hours, checking sporadically that the fluid is scarcely stewing. (In the event that you own an intensity diffuser, it would be great to utilize it here.) Following 2 hours, the duck legs ought to be lowered in their own fat and the meat ought to feel unquestionably delicate when nudged. Pass on to cool.

Stage 3
The duck legs are presently cooked and can be eaten right away - or you can follow the subsequent stage assuming that you like them fresh. In the event that you are getting ready ahead, pack the duck legs firmly into a plastic compartment or container and pour over the fat, yet not the fluid at the lower part of the dish. Cover and leave in the refrigerator for as long as a month, or freeze for as long as 90 days. The fluid you are left with makes a scrumptious sauce, which can be chilled or frozen until required.

Stage 4
To warm and fresh up the duck legs, heat broiler to 220C/fan 200C/gas 7. Eliminate the legs from the fat and spot them, skin-side down, in an ovenproof griddle. Cook for 30-40 mins, turning partially through, until brown and fresh. Present with the warmed sauce, a fresh serving of mixed greens and some fresh brilliant ptoatoes.