Duck Confit Preparation
Place two duck legs skin down in a baking dish. Sprinkle with salt, pepper, thyme, garlic slices and a few dashes of brandy. Cover the legs with cling film and leave to marinate overnight in the fridge. When the legs have marinated scrape the garlic and thyme off the meat. Take a large pot and add two thirds of the duck fat, half a pint of white wine, half a pint of water, and heat until the duck fat has melted. Place the duck legs in the pot, making sure the liquid covers the meat. Cook on a slow heat for two and a half hours. When cooked remove from the juices and place in a small roasting dish. Cook in a very hot oven for 10 minutes. Meanwhile blanch the fresh beans in boiling water, remove from the water and plunge into a bowl of iced water. Then dry on a paper towel. Peel and thinly slice the potatoes. Heat 3 tbsp of duck fat in a pan and fry the potatoes until brown on both sides. Dry on paper towel. Fry 2 oz butter in a pan and add the french beans, season with salt and pepper, and add the chopped parsley and toss the beans until they are coated in the herb. Take the duck out of the oven, the skin should be crispy and a knife should slide through the flesh easily. To serve:Pile the potatoes on a plate, place the legs on top and dress with french beans. Posted to CHILE-HEADS DIGEST V3 #,
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