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Duck confit LCHF

November 25, 2014

Today I made one step forward in my kitchen. Or should I say cuisine? Took 6 hours of my time to cook the most flavored meat dish I’ve ever ate. And since it was a French recipe, I also cooked a wonderful side dish: cauliflower aligot. Originally, this is made with potatoes, but hey, low-carbers must be inventive.

Ingredients Duck Confit :

  • 2 duck legs
  • 4-5 garlic cloves
  • 1 kilo lard (I used only pork, but you can use goose or duck too)
  • 1 tsp Provence spices
  • 1 pinch Himalaya salt
  • 1 pinch of black pepper

The duck legs have to be well dried when you start to prepare them. Cut small “pockets” into the skin (don’t cut the underneath fat) and fill them with the garlic cloves. Rub the meat with salt, pepper and spices, then put them into a tall pot. Cover them with the lard and put them in the oven, at 140 degrees, for about 4 to 6 hours. The meat must fall from the bone when it’s ready. You can only make two of them and eat them right away, or you can cook more, take the meat of the bones, put them in jars and pour melted lard over. They will remain perfectly for a long time and you will have a nice treat for your guests. Enjoy!

1 comment + Add

  1. […] end, I gave it a few more spins, after adding the spices. I had mine with some goat cheese and some duck confit. […]

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