Fit de canard - oil sealed duck leg

Confitdecanard oil sealed duck leg

Introduction:

"It's a lovely French dish. The crispy duck skin is wrapped in the crisp duck meat. Long time low temperature pickling has made the flavor of spices deep into the duck meat. With a little fried mushrooms and salad, it's enough to entertain your most important guests! Will this dish be greasy? Well, don't worry. It won't. Low temperature immersion (about 150C) is conducive to the fat melting and excretion of duck legs, and keep the meat soft and tender. The connective tissue at the joints will be as sticky and smooth as after stewing. In short, you need oil instead of oil. "

Production steps:

Materials required:

Duck leg: 4

Mixed tender leaf salad: right amount

White mushroom: right amount

Duck oil: 1kg

Thyme: right amount

Clove: right amount

Sea salt: moderate

Grind black pepper: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh