Summary

Ingredients

• 1 duck (s), (mastiff), cut up
• 500 g fat, (duck fat)
• 1 sprig thyme
• 1 onion (s)
• 1 bunch soup greens
• 2 carnation (s)
• 5 grains pepper
• 2 tablespoon salt, coarse

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Instructions

1. You mainly need duck or goose fat.
2. Duck or goose parts. (Fillets, legs or wings as desired or all together) Wash, dry, season with salt. Let rest overnight.
3. Let the lard melt in a large saucepan. Add the duck parts and spices. The duck parts must be covered with the fat. Possibly give in more fat.
4. Cook for 2 to 3 hours on a low heat. Remove small parts a little earlier.
5. Remove the confit from the fat and place in a large stone pot. Cover with the fat and let rest.
6. You can keep this confit in the refrigerator for 4-5 days or, as most do here, boil it down.
7. And this is how you do it:
8. Pour confit into mason jars tightly, cover with fat.
9. One calculates: Half of the content of the preserving jar is fat.
10. Put the glasses in a saucepan. Cover with water and sterilize at 105 ° for 1 hour
11. This confit will keep for several years in a cool, dry place.
12. And this is how you prepare confit:
13. Remove the fat from the duck parts and heat them up until crispy in a beard pan or in the oven.
14. Fried potatoes, which are fried crispy in a little confit fat, are also served.