Duck Confit with Shallots

How to make duck confit with shallots

• Wash and dry the duck legs.
• Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking.
• Peel the shallots and leave them whole.
• Put the duck legs into a pan, add the shallots and season with salt.
• Crush the peppercorns in a mortar.
• Pick the leaves from the rosemary stalks.
• Add the honey, rosemary leaves and pepper to the duck and shallots. Mix well with your hands.
• Cover and marinate in a cool place overnight.
• Next day heat the oven to 200°C. Heat a little duck fat and brown the duck pieces on the skin side.
• Then add the shallots and sweat briefly with the duck pieces.
• Add the rest of the duck fat, so that the meat is covered.
• Put the pan in the bottom of the preheated oven for about 3 hours, until the meat is tender and nicely browned.
• To serve, toast the bread and put on plates.
• Put a piece of duck confit on each slice of bread, add a couple of shallots and serve.