Cheater's Duck Confit Recipe : Anne Burrell : Recipes : Food Network


  • 4 very fatty large duck legs
  • Kosher salt
  • Olive oil
  • 4 large onions, sliced
  • 2/3 bottle white wine
  • 1 bundle thyme
  • 10 bay leaves
  • + 2 more ingredients
    • 1 bunch dandelion leaves
    • Red wine vinegar, to taste

Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan. Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much...

View full recipe at SpringPad


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