GARLIC CONFIT OVEN RECIPES
GARLIC CONFIT RECIPE | BON APPÉTIT
Use this garlic confit in your next aglio e olio pasta.
Provided by Jeremy Fox
Yield Makes about 1½ cups
Number Of Ingredients 2
Steps:
- Preheat oven to 250°. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill. Do Ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.
CONFIT OF DUCK RECIPE - BBC GOOD FOOD | RECIPES AND ...
A classic, hugely popular recipe from France - one you can make time and time again and it just gets better
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 4
Number Of Ingredients 6
Steps:
- The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
- Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
- The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
- To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.
Nutrition Facts : Calories 636 calories, FatContent 57 grams fat, SaturatedFatContent 16 grams saturated fat, ProteinContent 30 grams protein, SodiumContent 2.83 milligram of sodium
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Reviews 4
Total Time 14 hours 32 minutes
Category side-dish
Cuisine french
Reviews 4
Total Time 14 hours 32 minutes
Category side-dish
Cuisine french
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.
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DUCK CONFIT RECIPE | ALLRECIPES
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From allrecipes.com
Reviews 4.8
Category World Cuisine, European, French
Cuisine European, French
Calories 2520.5 calories per serving
From allrecipes.com
Reviews 4.8
Category World Cuisine, European, French
Cuisine European, French
Calories 2520.5 calories per serving
- Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
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