Recipe detail

Poultry Confit duck leg

12. 8. 2020

Author: Pavel Gaubmann

Company: Retigo

Food category: Poultry

Cuisine: French

Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 110 °C
ventilator icon 50 %
ventilator icon 
2
Hot air
50 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
duck thigh 10 pcs
thyme 10 g
coarse salt 100 g
duck fat 1500 g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 1349.9 kJ
Carbohydrate 0.5 g
Fat 138.1 g
Protein 0.1 g
Water 0 g

Directions

Roughly chop the thyme and mix with salt. Put the thighs in the baking dish, put them in the prepared mixture, cover them with food foil and let them marinate for 24 hours. The next day, wash the thighs and dry them with a paper towel. We put the thighs in a GN 1/1 100mm next to each other, cover them with melted lard (duck or pork) so that they are completely immersed in the lard. Place in the oven and confit at 110°C for about 3 hours. When the meat can be easily separated from the bone, take it out of the oven and let it cool. Then remove the thighs from the fat.
Before serving, quickly roast the thigh at 220°C for approx. 5 - 7 minutes. until the skin is crispy. We are serving.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full

Enameled GN container

Enameled GN container