Easy recipe Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe

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eight (about one.seventy-fivekg) duck (Recipes by ingridients duck) marylands one/two bunch, thyme (Recipes by ingridients thyme) leaves and stems, coarsely chopped six garlic cloves, peeled, smashed one teaspoon juniper (Recipes by ingridients juniper) berries, crushed two hundredg fine sea salt about four x three hundred and fiftyg cans duck (Recipes by ingridients duck) fat (Recipes by ingridients fat) (Recipes by ingridients fat) (see note) one/two cup (one hundred and twenty-fiveml) water onekg kipfler potatoes, scrubbed two tablespoons sherry vinegar (Recipes by ingridients vinegar) two tablespoons extra virgin olive oil one baby endive, leaves trimmed, separated two green witlof, leaves trimmed, separatedStep one Pat the duck (Recipes by ingridients duck) marylands dry with paper towel. Combine, thyme (Recipes by ingridients thyme) garlic, juniper (Recipes by ingridients juniper) berries and salt in a small bowl. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Sprinkle one-third of the salt mixture in the base of an airtight container large enough to fit the. duck (Recipes by ingridients duck) Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Add half the duck (Recipes by ingridients duck) and sprinkle half the remaining salt mixture. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Layer the remaining duck (Recipes by ingridients duck) and salt mixture. Cover and refrigerate for six-eight hours - it will be too salty if you leave it any longer. Step two Preheat oven to one hundred and fourtyC. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Remove duck (Recipes by ingridients duck) from salt and rinse lightly with cold water pat dry with paper towel. Place fat (Recipes by ingridients fat) (Recipes by ingridients fat) and water in a covered flameproof and ovenproof pan, with lid, where the duck (Recipes by ingridients duck) will fit snugly. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Heat until fat (Recipes by ingridients fat) (Recipes by ingridients fat) has melted and is just starting to bubble. Add the, duck (Recipes by ingridients duck) making sure it is fully submerged. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Cover with a round of baking paper then the lid. Bake in oven for two hours or until duck (Recipes by ingridients duck) is very tender. If the flesh from the leg has pulled away, exposing the bone, it should be ready. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Remove pan from oven and cool to room temperature. Place pan in fridge overnight to develop the flavours. Step three Preheat oven to about two hundred and twentyC. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Place potatoes in a saucepan of boiling water and cook for five minutes or until just tender. Drain and halve lengthways. Place potatoes on an oven tray. Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Add two tablespoons of duck (Recipes by ingridients duck) fat (Recipes by ingridients fat) (Recipes by ingridients fat) from the pan of confit. Season with salt and pepper and toss to combine. Bake for about ten minutes or until golden and crisp. Cover with foil and keep warm while reheating the. duck (Recipes by ingridients duck) Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Step about four Preheat grill to medium-high. Remove duck (Recipes by ingridients duck) from fat wipe away excess with paper towel, being careful not to break the skin. Place duck (Recipes by ingridients duck) on a large oven tray (or two small trays if you have a small grill). Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe. Grill for three minutes or until skin is golden and crisp. Step five Whisk the vinegar (Recipes by ingridients vinegar) and oil in a small jug and season with salt and pepper. Divide salad leaves among serving plates, drizzle with some of the dressing. Top with a duck (Recipes by ingridients duck) maryland and a little more dressing. Serve with the crispy potatoes and braised peas (Recipes by ingridients peas) with leeks and lettuce..