Andeconfit (confit de canard)

Ingredients for Andeconfit (confit de canard)

Instructions for Andeconfit (confit de canard)

To prepare the Andeconfit (confit de canard) recipe, please follow these instructions:

Spread wells into salt and put in a suitable container with lid to. The laubær leaves are chopped roughly and laid down to the thighs, garlic cloves are squeezed with the flat side of the knife and also thrown down to the thighs and finally sprinkle with more salt and pepper and put the lid on.

Fill the container at least one night (preferably one day)

The thighs are brushed off and placed in a pan with the duck cover (it should ideally cover) here they must simmer for very little heat, for at least 3 hours and preferably 5 (many claim that 1.5-2 hours is enough, that's the clean waffle !)

Let your thighs stay in the pan overnight. (They can now last for about 3 months in a cold before cooking)

Take the saucepan from the fridge and put it on a flask of warm it up quietly until all the greasy is melted and the thighs can easily be fished. They are then placed on a grill grate with a tray beneath and placed in the oven at full jam (grill) until they turn golden brown approx. 5 minutes.
They are now ready to be served

tips:
As an accessory, the most traditional pan-fried root vegetables (beetroot, parsnip, celery, etc.) and the good brown sauce are added. You can and serve it with sweet potatoes, red cabbage and brown sauce if you are in christmas