Confit duck legs: how to cook a restaurant dish at home

Duck leg confit is a classic example of an elite main course that can be stored in the refrigerator for tens of days. The cooking method corresponds to the name of the dish. The word "confit" comes from the French "confire," which means "to preserve," "to conserve," and "to keep in any substance to add flavor."

This is a restaurant dish, but as it turned out, it can be prepared at home. Food blogger Valentyna Kushch shared how to do it on Instagram.

Ingredients

• Duck legs – 4 pieces
• Spices for duck
• Orange – 2 pieces
• Thyme – 5-7 sprigs

• Garlic – 3-5 cloves
• Salt
• Pepper
• Oil – 1 liter

The method of preparation

1. Season the duck legs well with salt and pepper and leave to marinate for 20 minutes, or better yet, overnight.

2. Put them in a baking dish, add spices to taste, chopped garlic and oranges. Add the thyme and pour oil over everything.

3. Bake at 90-120 degrees for 3.5-4 hours. The fat should barely bubble.

4. Take the legs out of the mold and fry until golden brown.

5. You can also cover the legs with fat and store them in the refrigerator for a month.