Скачать или смотреть Duck Confit

Duck confit done right: classic, timeless, and oh-so-satisfying. 🦆🔥 @probe_in_proteins_bbq

Duck Confit
5 8 oz duck legs (skin on, bone in)
30 oz duck fat
2 orange or clementines
1 garlic
1 tbsp coriander grains
1 tbsp star anise
3 sprigs sage
3 sprigs thyme

1. Pat-dry the duck legs, then season with table salt and leave to dry-cure in the refridgerator overnight
2. Next day, rinse them dry and put them in a deep baking dish or tray then cover with melted duck fat and add the following: half oranges, garlic heads, star anise, coriander, fresh sage & thyme
3. Preheat the oven to 212ºF
4. Insert MEATER probe into the back of the thigh, try to stay away from the bony part as much as possible, then select doneness in the app and begin slow cooking.
5. Remove once the internal temp reaches the target then relax because the app is going to tell you when the resting time is over.