How can I bake duck legs?

One of the most popular ways to bake duck legs is a French recipe that requires slow baking these duck pieces in fat. Usually oily duck legs are required, but other fat can also be purchased. Before roasting, skin scored and duck legs are wiped with salt and other spices and cool for several hours. Then they are baked in the oven for a few hours at low temperature.

Confit de Canard, or duck confit, is a popular French food. Chefs who make this food will usually have to plan ahead, because sometimes it can take several hours or even a few days. However, it is considered an excellent way to bake duck legs, because the meat comes out rather soft and juicy.

You will have to buy good duck legs before baking duck legs. These can be found in some grocery stores, otherwise they can also get a local butcher for you. Large duck legs are usually preferred over small and legs should also be delayed by a decent amountYou are fat. Buying extra fat can also be a good idea. These two pieces can be left together or can be divided, depending on your preferences. A sharp knife should also be used to cut into the skin. This allows melted fat to leak from under the skin.

The coarse salt can then be wiped on the skin of the duck legs. Other spices such as garlic and pepper can also be wipe on the feet. The duck legs should then be covered and left to sit in the fridge for at least a few hours. Some chefs leave their feet in the fridge overnight.

Any other salt and spices should be shaken from the meat before baking duck legs. Before roasting, duck legs can also be mate in a hot pan. Along with giving them a brownish look, it will also be aurcte part of the fat to melt. The legs can then be placed in a baking pan and covered with duck fat. Baking should also be covered with a lid or foil.

When this wayBEM will slow the roast legs of ducks, the temperature of the furnace usually between 200 and 250 ° F (93 to 120 ° degrees C). Duck legs should then be allowed to cook in fat for several hours until they are tender. Some chefs also remove the legs from the fat and turn brown in the oven before they are served.