Duck confit

Directions

1. Rub the duck pieces with garlic, then with a seasoned mixture. ≈ 4 min
2. Place the cloves in a large bowl and season them with pepper. ≈ 2 min
3. Cover the container and let it cool in the refrigerator for 24 hours. ⏱ 24 hr
4. Gently melt the goose fat in a pot. Carefully pat the duck pieces dry and place them in the fat. Simmer for at least 2 hours at approximately 70 °C. ⏱ 2 hr
5. Check the meat: if you can easily pierce it with a knife and the liquid that comes out is clear, the meat is ready. ≈ 3 min
6. Before serving, lightly dredge the cutlets in flour seasoned with salt and pepper, then pan-fry them in a lightly oiled pan over medium heat for about 5 minutes, turning them once. ⏱ 5 min