Recipe Badia -confit duck duck
Preparation time:
3h30
Heat treatment time:
1h30
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: 6 persone
Preparation
- Put in a casserole meat, bay leaves, star anise, salt, duck fat and cover with water.
- Cook over low heat, stirring from time to time for 3 to 4 hours. The flesh must be very brittle and that they stand out from the bone (the couss are quite difficult to clean). In fact the pieces end up being candied.
- Remove the bay leaves, star anise and all bones.
- Mix the remaining matter.
- Pepper, possibly adjust the salt and put into a terrine.
- Proceed without delay the heat treatment 90 minutes at 100 ° C.
NB: If you have cooked and put a confit at the same time, collect the cooking juices from the bottom of the casserole dish and add them to the mixer bowl: Step 4.
