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I've wanted to write to you about my favorite way of preparing duck for a long time - duck confit or duck confit. I make this dish very often with a larger amount of legs and store them in fat in the fridge. I take them out before serving and fry them for a few minutes. It has a crispy skin and the meat falls off the bone. For many years this technique terrified me because it's so French and definitely very difficult. Someone once showed me that I was very wrong, and today I'm writing with a dedication to Kinga, who told me to describe it to her here step by step ???? Maybe it will be useful to you too! Try it - duck confit legs are the way to go! The recipe for confit duck can be found on the blog: https://www.leniwaniedziela.pl/confit... Products I mention in the video: potato ricer https://bit.ly/2K3ForT grease splatter guard https://bit.ly/3mB2DH3 and here https://bit.ly/2KgSYYN Be sure to visit my blog Lazy Sunday: https://www.leniwaniedziela.pl for other recipes for Christmas and beyond I also recommend a video about organizing: the kitchen: • Interiors - my dream kitchen. Show... pantry: • Kitchen storage - home pantry... Be sure to let me know if you follow me on: Instagram: garden - lots of photos from the garden and daily reports from home and garden / martashomegarden and with recipes: reports from cooking plus lots of inspiring photos of dishes: / martapotoczek Pinterest / marta_potoczek FB: / marta.potoczek.fotografia The music in the video comes from https://www.epidemicsound.com/referra... I highly recommend this place if you use music in your video.