Duck confit with apricot beer

Ingredients

• 4x 300 g duck fat
• 4 duck legs with skin
• 200 ml white beer with apricots
• 8 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 3 tablespoons coarse salt
• 1 tablespoon peppercorns
• 1 tablespoon coriander seeds

Instructions

1. 1

   --- Préparation ---

2. 2

   Preheat the oven to 300°F.

3. 3

   In a large saucepan over medium heat, add the duck fat and melt while stirring. Heat until it begins to bubble slightly.

4. 4

   In a large roasting pan, add the duck legs, beer and spices and pour the duck fat over it. Mix to distribute the ingredients.

5. 5

   Place in the oven and cook for about 3 hours, turning the legs over each hour and basting, until the duck is golden and the meat is easily flaked with a fork. Remove from the baking dish, drain and pull the meat. To recover the fat : filter, let cool and harden then distribute in Mason jars. Use to make luxury breakfast potatoes!