Pages Menu
TwitterRss
Categories Menu

Posted by on 5 Feb 2013 in Bradley Smoker | 0 comments

Bradley Smoked Confit of Duck Legs & Garlic

Bradley Smoked Confit of Duck Legs & Garlic

Brrrr, time for comfort food of the first order writes Sandra Tate …  Preparing the confit of duck legs & garlic  Confit is a traditional French method of cooking and preserving by salting and immersion in rendered fat. Sealed in the fat it’s cooked in, and stored in a cool place, it can last for several months. This month I set about taking confit a level further and introducing smoke. First prepare the duck legs by severing the tendons at the bottom of the leg as the meat will want to shrink. For 4 duck legs, rub 40g salt into the meat side mostly, and a little over the skin side. Cover and leave for 2 hours. Liquid will be puddling around them, rinse, drain and pat dry with kitchen towel. Sit the legs side by side, skin side up, in a snug, deep tin, together with 4 peeled, plump, garlic cloves and a large sprig of rosemary. Scrape the contents of a 340g can of pure goose fat...

Read More