{"id":647,"date":"2011-12-23T06:29:36","date_gmt":"2011-12-23T11:29:36","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=647"},"modified":"2011-12-23T06:29:36","modified_gmt":"2011-12-23T11:29:36","slug":"cuisses-de-canard-confites","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=647","title":{"rendered":"Cuisses de canard confites"},"content":{"rendered":"<p><strong>Source: <\/strong>http:\/\/www.foodnetwork.ca\/recipes\/print.html?dishid=3790<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>4 duck legs, rinsed, patted dry<\/li>\n<li><del>1\/3 cup coarse<\/del>\u00a0 ( 1 c. \u00e0 table) salt<\/li>\n<li>1 tablespoon black peppercorns, crushed<\/li>\n<li>1 tablespoon herbes de Provence<\/li>\n<li>2 bay leaves, crumbled<\/li>\n<li>8 cups melted duck fat<\/li>\n<\/ul>\n<div>\n<h3>Directions<\/h3>\n<ol>\n<li>Put the duck legs in baking dish and rub with salt, pepper, herbes de Provence and crumbled bay leaves.<\/li>\n<li>Refrigerate overnight.<\/li>\n<li>Rinse the duck legs well and pat dry.<\/li>\n<li>Preheat the oven to 300 degrees F.<\/li>\n<li>Put the duck legs, skin-side up, in a medium Dutch oven.<\/li>\n<li>Pour enough melted duck fat over the duck legs to cover.<\/li>\n<li>Heat the duck fat to a gentle simmer on medium heat.<\/li>\n<li>Cover the Dutch oven and put it in the oven.<\/li>\n<li>Bake for about 2 hours or until the duck is fork tender.<\/li>\n<li>Transfer the duck to a plate, strain the fat, and pour a layer of fat into a large baking dish.<\/li>\n<li>Put the duck legs on top and cover completely with the remaining fat.<\/li>\n<li>Do not add the duck juice left on the plate.<\/li>\n<li>Cool completely.<\/li>\n<li>Refrigerate for at least 1 week and up to 2 weeks (to lessen the saltiness of the duck).<\/li>\n<li>Preheat the oven to 350 degrees F.<\/li>\n<li>Lift the duck pieces out of the fat, removing as much as possible.<\/li>\n<li>Heat a large saute pan on medium-high heat and add the legs, skin-side down.<\/li>\n<li>Saute the legs for 4 minutes.<\/li>\n<li>Flip the legs and put the pan in the oven.<\/li>\n<li>Roast the duck legs for 5 to 10 minutes or until the skin is crispy.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.foodnetwork.ca\/recipes\/print.html?dishid=3790 Ingredients 4 duck legs, rinsed, patted dry 1\/3 cup coarse\u00a0 ( 1 c. \u00e0 table) salt 1 tablespoon black peppercorns, crushed 1 tablespoon herbes de Provence 2 bay leaves, crumbled 8 cups melted duck fat Directions Put the &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=647\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[],"class_list":["post-647","post","type-post","status-publish","format-standard","hentry","category-canard"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=647"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/647\/revisions"}],"predecessor-version":[{"id":649,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/647\/revisions\/649"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}