The advantage of confit legs of duck or goose is that, once cooked, they can be stored for a long time.
Originally, the legs were simply seasoned and then confit in their own lard until they almost fell off the bone. Even today you can [restrict](mainly in France) buy the goose or duck confit in a jar and remove the legs in portions. The lard ensures the air seal necessary for storage.
It is more hygienic and also more economical to vacuum pack the seasoned legs individually with a little lard. Firstly, not so much lard is needed and secondly, the finished drumsticks can be stored cold or frozen in their bag until ready to use.
As always with the original dishes, seasoning is done according to taste.
The flavors used :
In the CHEFS’ CLASS we use per kg of legs:
- 3 g dried thyme
- 10 g coriander seeds
- 5 g cumin whole
- 10 g black pepper whole
- 3 grams of laurel
- 10 g coarse ancient salt
- 30-40 g goose or duck fat
Procedure :
- Remove excess skin from thighs
- Cut the skin and tendons all around under the cartilaginous joint (alternatively, the joint can also be sawed off), so the meat does not tear when cooking.
- Season all the drumsticks together in a pan
- Place a leg or two in each bag and add a generous tablespoon of solid lard to each leg
- Vacuum tight
- Cook sous vide at 87°C for 3 hours
- Cool immediately in ice water or in the blast chiller to below 4°C
- Store cold until use
Use:
- Remove the required number of bags from the refrigerator
- Put the closed bag in hot water at approx. 70°C for 1 hour
- Give the crust and color in the oven at 220°C
- Note: You can also skip the water bath for regeneration, in which case the oven temperature should only be 180°C. However, it won’t be quite as juicy.
Serve:
- A rösti, optionally mixed with caraway and roasted onions, goes well with the confit legs, accompanied by a hearty jus and salad or vegetables
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