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🍽️ Prepare Duck Confits with Shallots

850 kcal · 30 min · 4 servings

Ingredients

• 1 fat duck
• 200 g sea salt
• 750 g goose fat
• 4 sprigs rosemary
• 1 unpeeled orange
• 2 tbsp honey
• 1 tsp black peppercorns
• 500 g shallots
• 6 large white bread slices (for serving)

Instructions

1. 1. Wash the duck thoroughly and pat it completely dry with a kitchen towel. Then cut the bird into six equal pieces.
2. 2. First, cut the legs off the body at the hip joint. On the legs, below the shin, cut the tendons down to the bone so the meat can shrink during cooking. Cut the body open along the breastbone.
3. 3. Carefully separate the breast from the bone using a sharp knife, dividing it into two halves in the process. Cut off the wing tips with a kitchen cleaver. Cut the breast pieces crosswise again, so you end up with one piece with a wing and one without.
4. 4. Keep the shallots whole, but peel off their outer skin.
5. 5. Place the duck pieces in a pot and add the shallots. Season everything generously with salt. Crush the pepper in a mortar to release the flavors. Pluck the needles from the rosemary and add them to the pot along with the pepper.

Nutrition per serving

• kcal: 850
• Protein: 37 g · Fett/Fat: 72 g · Carbs: 30 g