hoisin glazed duck leg confit
I love duck confit. The meat just falls off the bone and is so luscious.
prep time
23 Hr
cook time
3 Hr
method
Bake
yield
2 serving(s)
Ingredients
- 2 duck legs
- salt
- 5 cloves garlic
- 4 bay leaves
- 8 sprigs thyme
- enough rendered fat to cover the duck legs. you can use duck fat, chicken fat, lard, olive oil or a mixture.
- HOISIN GLAZE
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 cup Hoisin sauce
- 1/4 cup oyster sauce
- 1 teaspoon chili crisp
- 2 tablespoons honey
- 2 teaspoons soy sauce
- chives, for garnish
How To Make hoisin glazed duck leg confit
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Step 1Place the legs skin side down in a dish and season with salt. Place the garlic cloves, bay leaves, and thyme on the legs. Cover and refrigerate for 24 hours.
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Step 2Remove the duck legs from the marinade and place the garlic, bay leaves, and thyme in the bottom of a baking pan. Preheat the oven to 275 degrees. Cover the duck legs with the fat mixture. Make sure the legs are covered with the fat.
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Step 3Cover with a lid or foil and bake 3 hours. Remove the duck from the oven and set the legs on a cutting board. Strain the fat and freeze it for next time.
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Step 4Place all the ingredients together for the glaze in a saucepan over medium-low heat.
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Step 5Remove the meat from the bones and add it to the glaze in the pan, and cook for a couple of minutes to get the glaze all over the meat. Serve garnished with chives.
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