Tags
cloves of garlic, confit, cook book, crispy duck, duck confit, duck leg, duck legs, food, little-miss-super-chef, superchef, teatime., writingtagstakesforever
For a long time I’ve been making confit using Reflets de France tins, and this time I decided to try my hand at making my own. The duck was on a special, 4 quid for 4 legs, a one small tub of duck fat (Gressingham).
Quick basics for confit;
Cover the duck legs in a 2 tablespoons of sea salt crystals, add a bay leaf and a few sprigs of thyme. Put this in the fridge for 24 hours.
Take it out and remove ALL the salt,rinse under cold water, pat the legs down with kitchen paper, and place in a dish with 8 cloves of garlic and a tin of duck fat (approx. 400ml). Cook in the oven at 140C for 2hrs 30mins.
Remove the legs from the fat, and put the oven up to 190C, and put the legs in the middle to top of the oven for 20-30 minutes until the skin is crisp.
If you want more details on how to make this (there are a couple of relatively trivial things I have left out so you don’t have to sift through a mountain of text) then leave a comment and I’ll give you a full and detailed recipe.
On a completely separate note, I have finished my book (called ‘A Little More Than Pot Noodle’, surprisingly enough) and I am working on getting it published. I have given a few early copies (made with the iPhoto application) to some people, and have received wonderful feedback on it.
-PS-
Hi guys, Natasha here, (although technically I wrote the entire post with Mum narrating, but let’s just call this a change in perspective) I wanted to let you guys know that I’ve been trying out some of the recipes in the book, and although I’ve made a few of them before, it definitely helped not having to call up to ask for specifics on every little detail!
I’m pretty sure she’s planning on making another one, and if you guys have anything in particular you want to mention (any recipes you have ideas for, or even something you want to get out there) then let us know in the comments.
Unlike Little Mrs SuperChef whose recipes always work out, in the past I’ve ended up making a couple of mistakes while cooking (I am getting better though!) so it helps having a cook book which goes into an obscene amount of detail, which is something I’m going to try and make her do for the next one.
Anyway, I’m going to try being a little less useless at posting on this blog while I’m at Uni, so I’ll talk to you all soon. Off to feed my tea addiction, Bye!
Posted by ChefandDaughter | Filed under Dinner
