Duck Confit in an Autoclave

Duck confit in an autoclave — is a true delicacy for gourmets who appreciate rich poultry dishes with a deep aroma. This autoclave recipe with French notes preserves the juiciness of the duck meat, adding an unforgettable bouquet of aromatic spices, such as allspice, barberry, anise, cinnamon sticks, and cardamom. The duck confit has an incredibly tender and juicy taste, with light spicy notes that emphasize the natural sweetness of the duck meat. The use of pistachios adds an interesting nutty flavor, and dried garlic gives it a light piquancy.  Autoclave preservation guarantees that the dish will retain its freshness and nutritional value for a long time. Thanks to autoclaving, the confit not only retains all its flavors but also becomes more aged and harmonious.

Duck confit in an autoclave goes well with mashed potatoes, fresh baguette, or as a standalone dish. It will be a great addition to a family dinner or a festive table when you want to surprise guests with something special, or it can be the basis for more complex dishes, such as duck pasta or duck stew.

Duck stew in an autoclave recipe for winter for 3 jars of 0.5 liters.

French-style duck legs on your table – it's possible with an autoclave! Thanks to the autoclave, you can be sure that this stew will stay fresh and delicious even months after preparation.