Confit duck legs with parsnip puree

What does it include?

Ingredients

• 4 duck legs with skin
• 1 kg duck fat (or vegetable fat if you can't find it)
• 3 sprigs of thyme
• 2 bay leaves
• salt and pepper
• For the puree: 500 g parsnip, 1 sweet apple, 40 g butter, 100 ml hot milk, salt, pepper, nutmeg

How to prepare it step by step?

Preparation

1. Season the thighs: Pat the thighs dry with paper and season liberally with salt and pepper. Leave 10 minutes.
2. Seared (optional): For more color, brown the thighs in a skillet over medium-high heat for 2 minutes on each side until the skin turns brown. It is not essential if you want less work.
3. Prepare the jam: Preheat the oven to 120°C. Place the thighs in a snug-fitting casserole dish. Cover with rendered duck fat (the fat should completely cover the thighs). Add thyme and bay leaf.
4. Slow cooking: Bake at 120°C for 2.5 to 3 hours until the meat is very tender and falls off the bone easily.
5. Remove and drain: Remove the casserole from the oven, let it rest for 10 minutes. Remove the thighs and set aside warm; strain the fat for other uses and store in the refrigerator if you plan to reuse it.
6. Parsnip puree: While the duck is cooking, peel and cut parsnips and apple into pieces. Place in a pot with water and salt, bring to a boil, and cook for 20-25 minutes until very tender.
7. Crushed: Drain and pass hot parsnips and apple through a comidas mill or whisk. Add butter and hot milk gradually until you achieve the desired texture. Season with salt, pepper, and a pinch of nutmeg. Keep warm.
8. Final Browning (optional): If you want crispy skin, brown the thighs in a skillet over medium-high heat for 2-3 minutes skin side down until crispy.
9. Plating: Place a bed of puree on the plate and the confit thigh on top of it. Drizzle with a few drops of red wine reduction or use fresh leaves to decorate.
10. Serve: Serve immediately with a tangy garnish (pickles or julienned apple) to cut the fat.