THE CONFIT MEAT-SHREDS

(Our Play on Shortcut Duck Confit)

THE CONFIT MEAT-SHREDS

Ingredients: 2 Duck legs, 4 cloves Garlic (smashed), 200ml Duck fat or Oil, 1 tsp Black pepper, 1 tsp Dried Thyme, 2 Bay leaves, Coarse Sea salt, Fresh Parsley...

Ingredients

  • 2 Duck legs
  • 4 cloves Garlic (smashed)
  • 200ml Duck fat or Oil
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 2 Bay leaves
  • Coarse Sea salt
  • Fresh Parsley

Cooking Method

  1. The Scorch Place duck skin-side down in a cold pan; increase heat to medium. Fry for 10 minutes until the skin is rock-hard crispy.
  2. The Bloom Add garlic and spices to the rendered fat with a tiny 10ml splash of water to bloom the aromatics.
  3. The slow Scorch Add duck fat; cover and roast at 150°C for 30 minutes until the meat is falling away from the bone.
  4. The Marriage Increase heat to 220°C for 5 minutes to re-crisp the skin until blackened and charred.
  5. The Final Flourish Shred coarsely and serve with a rain of raw sea salt.

Cuisine: French

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