What is the confit ducks?

The first created in France, duck confit is a bowl consisting of duck legs that are slowly baked in their own fat. Originally the method for the protection of duck meat, duck confit has long been considered a rich and salty food. The cooking process causes the duck to be gentle and tasty, and if it is correctly contained, the duck confit can be left for several months. This meal is available in French restaurants and is also easy to cook at home. Sometimes wings can also be used. Duck fat is also required. Salt is a basic ingredient and other herbs and spices are often used. Fresh thyme, bay leaves, garlic, shallots and pepper and pepper can be selected for this meal. Pepper is also often used, either coarse or fine soil. The other spices are located at the top of the meat and then the bowl is chilled in the refrigator for one or two days. This allows the meat to absorb the flavors of spices. Then the legs were carried out for several hours in the settings no greater than 300 & degf; (149 & DEGC;). When the duck isAnd done, the meat should be easily separated from the bone.

Confit ducks can be eaten immediately, but part or whole meat is often stored for later use. The meat is removed from the bones and placed in glasses. Then the parts of the fat are poured over the upper part of the meat and the glasses are sealed.

There are three things that cause the effective method of protection. First, closed containers help to suppress anything from contact with the meat. Second, salt used in the cooking process helps discourage unwanted microorganisms. Finally, Coversing's fat gives further protection from spoiling because it provides a barrier between meat and air.

Faster cooking methods of this dish require only duck and salt. The skin and fat of the legs are a needle stab to stimulate crisoping. Then the legs are heavily salted and slowly cooked in a saucepan filled with duck fat or vegetable oil. The duck is ready to eat for a coupleDIN.