Tony's duck confit (recipe)

Tony's duck confit (recipe)
Name	Tony's duck confit
Ingredients	Duck legs • Sea salt • Duck fat • Black pepper • Fresh thyme • Fresh rosemary • Garlic clove
Cooktime (in hours)	2
Preptime (in hours)	0.5
Totaltime (in hours)	2.5
Keto friendliness	Keto friendly
Calories	905.2
Fat	102.3
Protein	0.1
Carbohydrate	0.2
Fiber	0
Net carbohydrates	0.2
Sugar	0
Saturated fat	34
Cholesterol (mg)	102.5
Sodium	0.1
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Tony's duck confit (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

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Tony's duck confit (recipe)

1. Day One:
2. Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate overnight. At all times, keep your work area clean and your ingredients free of contamination - meaning don't allow any other food, like bread crumbs or scraps, to get into your duck, duck fat or confit, as they will make an otherwise nearly nonperishable preparation suddenly perishable.
3. Day Two:
4. Preheat the oven to 375F/190°C Render (melt) the duck fat in the saucepan until clear. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the legs to just cover. Cover the dish with foil and put in the oven. Cook for about an hour, or until the skin at the \ankle\ of each leg pulls away from the \knuckle.\ The meat should be tender.
5. Allow to cool and then store as is in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. I highly recommend the former. A nice touch at this point is to twist out the thighbone from the cold confit. Just place one hand on the drumstick, pinioning the leg to the table, and with the other hand, twist out the thighbone, plucking it from the flesh without mangling the thigh meat. Think of someone you hate when you do it
6. )
   
   Food tags
   Poultry, Meat, European,

Tony's duck confit (recipe) details:

Time:
Prep Time in Hours and Mins:2H30M

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