Read More
|
Nutrition Facts
|
|
|
Servings: 4
|
|
|
Calories
|
336
|
|
% Daily Value*
|
|
|
Total Fat 19g
|
25%
|
Work with Your Clients in MyNetDiary Diet Apps
Seamlessly connect with clients, access food & exercise log, analyze trends, and provide feedback.
Canabec Confit Duck Legs (1 leg) contains 0g total carbs, 0g net carbs, 20g fat, 40g protein, and 330 calories.
How many calories in Duck Confit and Nutrition Facts of Duck Confit
FAQ
Is duck confit high in calories?
How many calories are in a confit duck leg?
Is confit duck fat?
How many calories are in chicken confit?
|
Per 1 chicken leg serving
|
Amount
|
|
Calories
|
430
|
|
Protein
|
19 g
|
|
Fat
|
38 g
|
|
Saturated Fat
|
6 g
|
What is confit duck?
Confit (pronounced kon-FEE) here refers to the method of slow-cooking the duck in its fat, yielding gorgeously tender meat. The legs are then briefly sizzled in a hot pan or oven until the paper-thin skin is wonderfully crisp. Confit traditionally was done for preservation purposes, allowing the duck to be stored for long periods.
Can duck confit be refrigerated?
Duck confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, for up to 1 month. The duck fat from the confit can be reused at least 2 more times for subsequent batches of confit; after the third use, taste it for salinity as it will eventually become too salty.
What is duck confit de canard?
Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN’T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables.
What cut of duck do you use for duck confit?
The cut of duck used for Duck Confit are duck legs. It is the lower leg plus the thigh attached, a poultry cut known as a maryland here in Australia. It must be bone-in and with the skin on. Because it ain’t Duck Confit without crispy skin! To confit meat means to slow cook in fat, usually the meat’s own fat. So for Duck Confit we use duck fat.