4 Ingredient Crockpot Duck Confit with Plum Sauce
I by some means made it to my late 20s earlier than making an attempt duck confit, which is wonderful contemplating how sublimely satisfying it’s. Once I consider duck confit, I think about extremely tender meat with wealthy fats that melts in your mouth.
what’s duck confit?
It is extremely tender duck meat that’s slowly cooked on the bone in its personal fats. you serve duck confit shredding the meat, however I served the entire legs.
even if you happen to suppose it is scary, you possibly can dismember a complete duck with a pointy knife and a constructive perspective. you will be rewarded with an impressed dinner for two (plus leftovers). whereas I serve mine with a chutney plum sauce, you possibly can merely shred the duck over salads. the confit can also be fabulous unfold on toast with capers and pickled onion. within the winter, you would serve it with this herb-infused mashed potatoes.
cooked low and sluggish in the midst of its personal rendered fats, the flavour has nowhere to go however in. So if you wish to department out into duck territory, I will present you the way to make this gourmand meal with simply 4 substances!
the way to confit the duck
You’ll be able to sluggish roast the duck legs, wings, pores and skin, fats, and neck within the oven at 300°F for two 1/2 hours or till tender. in case you have a crock pot, you possibly can cook dinner the duck on low for five hours.
star ingredient:(*4*) duckstyle affinities: (*4*)plums + duck + fenneloperate:(*4*) refreshingflavors:(*4*) candy, tangy, flavorful textures:(*4*) melting tender meat, easy sauceease:(*4*) reasonablemethodology:(*4*) sluggish roast or sluggish cookerknowledge:(*4*) salt the duck earlier than cooking and shred it as a lot as you possibly can. because it’s served shredded anyway, the slices needn’t look excellent.
very straightforward plum sauce
amazingly, this plum sauce has 1 ingredient. plums are juicy sufficient on their very own to offer an unimaginable quantity of taste and texture when blended collectively. the tangy, vibrant taste lightens the flavour of the duck and reduces the fats of the dish with a lighter element.
Let’s serve the plum sauce!
Have you ever ever tried utilizing a squeeze bottle to retailer dressings or serve sauces? it is enjoyable to color on the plate, particularly when the colours are so saturated. take a look at the way to use a spoon to attract a swoosh. attempt sprinkling on sliced plums, and remember the sprig of fennel leaves for a little bit of greenery.
I hope you do this one. it’s actually a tremendous dish. slightly below is a video demonstration of how I butchered an entire duck to provide you an concept. I am on no account an professional at slaughtering geese, nevertheless it’s like shredding a hen.
greatest recommendation:(*4*) use a pointy knife. really feel across the joints. minimize between the joints or bread them with your palms to make it simpler. save all of the pores and skin, fats, meat, and bones for the broth, cooking fats, and (after all) the duck confit.
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