Duck Confit with Red Wine Cranberry Sauce!

It is much easier, than you think. Just need to prepare duck legs in advance, and forget about them for 24-48 hours.

I would say 48 hours is the best, but if you are stretched with time, 24 hours will do the job.

Ingredients:

Duck legs- 4 pieces.

Fresh thyme- 1 bunch.

Sea Salt- 1 cup.

Garlic- 5 cloves, finely chopped.

Duck fat- 800 g.

Instructions:

In a large container rub salt, garlic and thyme into each duck leg, cover and let it sit in the fridge for 48 hours, after 24 hours, turn the pieces around.

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Rinse the duck legs thoroughly , and dry with a paper towel.

Heat all the duck fat in a pot, and add your duck legs. Cover with a parchment paper, and then with a lid.

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Put into the oven at 130C for 3 hours.

When cooked, take the pot out of the oven and transfer to a container, place the duck legs, fully cover them with duck fat, and let them cool completely in the fridge.

When ready to serve, take a duck leg out of the container, remove the excess fat and brown on a skin side down, till nice and crisp, turn and cook on the other side.

Serve with a cranberry sauce.

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Ingredients:

Cranberries- 1 cup.

Red wine- 1 cup. ( you can use water instead).

Sugar- 1/2 cup.

Juice and zest of 1 lemon.

Juice and zest of 1 orange.

Directions:

In a pot, combine all the ingredients and let it boil, then reduce the heat to a minimum and let it simmer for an hour, stirring, occasionally.

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