Duck confit with apricot beer

Name: Duck confit with apricot beer
Prep time: 10 min
Cook time: 3 h 10 min
Yield: 4 legs
Cuisine: Québécoise
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

Preparation 10 min
Cooking 3 h 10 min
Servings 4 legs
Freezing Absolutely

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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

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Preparation

Preheat the oven to 300°F.
In a large saucepan over medium heat, add the duck fat and melt while stirring. Heat until it begins to bubble slightly.
In a large roasting pan, add the duck legs, beer and spices and pour the duck fat over it. Mix to distribute the ingredients.
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!