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Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Many of us have been taught to think that comfort foods are bad and must be avoided. However, if your comfort food is candy or junk food this can be true. Soemtimes, comfort foods can be utterly healthy and good for us to eat. There are some foods that, when you consume them, can better your mood. If you seem to feel a little bit down and you're in need of a happiness pick me up, try a couple of these.
Make a trail mixout of various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to boost your mood. This is because seeds and nuts have a lot of magnesium which boosts your brain's serotonin levels. Serotonin is a feel-good chemical that tells the brain how to feel at any given point in time. The more of it in your brain, the better you'll feel. Nuts, on top of raising your mood, can be a super protein source.
Now you can see that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try some of these suggestions instead.
We hope you got benefit from reading it, now let's go back to duck confit recipe. To make duck confit you only need 5 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Duck Confit:
- Take 2 of duck legs.
- You need of duck fat.
- Use 7 g of salt.
- Prepare of garlic.
- Take of peppercorns.
Instructions to make Duck Confit:
- Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas..
- The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries..
- Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight...
- When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes..
- Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in ... duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them..
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