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A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise. [4]
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Cook the duck for 8 minutes on this side, until most of the fat has run out from under the skin and the skin is crisp and golden. Spoon away most of the excess fat. Turn the duck over, then cook for another 6 minutes. This will give you duck that is just pink and juicy in the middle. Set the duck on a board, then let it rest for 2-3 minutes.
Duck soup noodles or duck leg noodles (simplified Chinese: 鸭腿麺线; traditional Chinese: 鴨腿麵線; Pe̍h-ōe-jī: ah-thuí-mī-suànn; also spelt ak-twee-mee-sua) is a style of serving noodles. The dish consists of ingredients such as duck meat in hot soup with mixed herbs and noodles. [1]
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Duck confit – duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit de canard". Czernina – a sweet and sour Polish soup made of duck