Duck confit with apples and cranberries

[Sauce]

Duck confit with apples and cranberries

Category: Meat dishes

Ingredients
duck legs	2 pieces
Apple	2 pieces
cranberry	10-20 grams
juniper	2-3 berries
carnation	1-2 buds
pepper mix	taste
salt	taste
rosemary	branch
garlic	2-3 teeth
duck fat	100g
sugar	1 tsp
Sauce
cranberry	100g
sugar	taste
salt	taste
pepper mix	taste

Cooking method

• Crush juniper and cloves in a mortar.

• Cut off fat from the legs. Wash the legs, dry, rub with spices, put the fat in a baking dish. Place the legs on top. Tighten the form with plastic wrap and refrigerate overnight.

• Remove the film, put a couple of cloves of garlic, tighten the tin with foil and send to the cold oven. Turn on the oven, setting the temperature to 150 degrees and leave the legs at this temperature for 2.5-3 hours.

• Take out the legs and leave them to "rest". Set the oven temperature to 180 degrees.

• Core the apples. Put a hook into the hole and sprinkle with sugar. Bake in the oven at 180 degrees until tender (15-20 minutes)

• Sauce
• Add sugar to cranberries, mashed and put on fire.

• Bring to a boil and simmer for a couple of minutes. Add salt and pepper to taste.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

2 servings

Note

Of course this is not a classic recipe. The meat should be completely filled with fat and simmer at a lower temperature. This method was a way of preserving food when there were no refrigerators. Now we don't need so much fat. It's enough.
This is delicious. Delicate and spicy. Recommend)

Cool, there's nothing more to say (wow, now we would be happy to crack this wonderful dish

Angela, I really liked your duck. Nice and tasty. And I also like it with lingonberries.

[Angela]

Angela, a royal dish!

[ang-kay]

ang-kayAngela, wow, what a beautiful dish, smart girl

And again, Angela, I got to your feast! Such a duck has a very exquisite taste! Bravo!!!

Nice, tasty, and not difficult. Angela, what a master you are!
And where do you dispose of the duck fat, how much of it has been melted?

[Girls,]

Girls, thanks for such an interest in the recipe) The duck is wonderful. I would be glad if you use

And I also like it with lingonberries.

Tanya, I can't say anything. We don't have it and I have never tried it

And where do you dispose of the duck fat, how much of it has been melted?

Marina, can be filtered and refrigerated. It will not go into baking, because it took the smells, but fry potatoes or cutlets, completely.

I have never tried it

: empathy: do not be upset, come I give it to you, though it is not for an amateur (for me, cranberries are more versatile, and lingonberries with a peculiar bitterness are shorter for an amateur ... here I am talking about wild berries and both (from forests and swamps collected), store, just bought a cranberry the size of a cherry, for the sake of curiosity, cotton wool .. the most delicious cranberry ..

Angela, be sure to try lingonberry on occasion! A very peculiar berry.

Such a pitch, such apples and
I have dreamed of trying the original of this recipe for a long time, but the green Toad sits on my shoulders and does not allow to use up so much duck fat at a time))
By the way, duck can only be cooked using duck fat. Here you can pick up fats for another bird, even vegetable oil, and we fry the duck only on the "native"))
In Europe, duck fat is sold in supermarkets, like we have ghee, so they constantly tease these legs ..., eh
It's good that we have YOU
Thank you!!!

I made duck confit several times and I also had little fat, but I followed the recommendation of the famous French chef Emeril Lagasse (he generally cooks confit entirely in olive oil) and replaced half of the fat with vegetable oil.
The melted fat goes very well in chicken liver pate

[leostrog]

do not be upset, come, I will give it to you

Better you come to us)

be sure to try the lingonberry!

With pleasure, but only Where can I take it?

(he generally cooks confit entirely in olive oil) and replaced half of the fat with vegetable oil.

leostrog, I know all this. But where can I get so much olive oil? It will cost like an airplane wing

the green Toad sits on the shoulders and does not allow to use up so much duck fat at a time))

Jeanne, so you have this fat, well, just like shoe polish!

and we fry the duck only on the "native"))

I have a very rare duck. Therefore, I only bake or riyet. Pork is used in the riyet and it seems to me that they are very good friends
As for me, here the head is fat and so. I can’t imagine if you drown it all.

so the principle of any confit is at a low temp., simmer the product in fat for a long time and so that fat everything is covered.
This is a very old method and used in the past for preserving meat. Thus, any meat (pork, goose) was prepared and stored under a layer of fat for a long time. many more months. in cold basements.
🔗
I made tuna confit - it turns out very tasty too.
It is worth trying - to peel vegetable oil (the same sunflower) with juniper berries. bay leaf, allspice. so that it loses its specific smell and makes confit in it.

[leostrog]

leostrog, I heard you. But everyone chooses what suits him. It suits me both according to taste and budget.

[ang-kay]

ang-kay, so she seduced me with a duck, she doesn’t give me rest, she just jammed me on a juniper (even I confused it with cloudberries, well, they start with M ... I also think where they got it from, enta marsh berry) I read it, looked , and I have never heard of this. darkaaa ... rummaged in the vastness of the Internet, went to the pharmacy bought and gnawed one, the sensations sho in the forest all the young cones gnawed ... oh now I would have bitten into a duck leg

[Svetik,]

Svetik, well laugh Juniper not to put much. That's for sure. Good for smoking and damp. Here he gives only a tiny touch. So delicious. Try it.

(even I confused it with cloudberries, well, they start with M ... I also think where they got it from, enta marsh berry)

We have no swamps and cloudberries. And I have never tried it (((

Try it.

I tried it, went to chew meat later, well, I can say that meat and juniper are friends. I will definitely try with duck, And cloudberry, a kind of berry, raspberry in appearance, only yellow-orange, it tastes strange, I ate jam, as if I stuffed some medicine into my mouth

Yes, in the north you have your own charm)

To say that it is delicious is to say nothing! This is delicious!!!! The meat is so tender and aromatic that the desire to leave a half the next day disappeared ... it was all crumbled right there. And cooking isn't really messy. Marinated and free. Put it in the oven and free. You don't need to follow anything. And the result is like in a restaurant!

[Valentine]

Valentine, how great that I liked the dish. I am so glad! Thank you for your trust and report)