Confit Duck Legs

Confit Duck Legs
Photo by Romulo Yanes


  • 1 tablespoon thyme
  • 2 Turkish bay leaves
  • 1 large head garlic
  • ¼ cup kosher salt
  • 1 teaspoon Quatre épices (French four-spice blend)
  • 5 (7-ounce) containers rendered duck fat
  • a deep-fat thermometer
  • + 4 more ingredients
    • 2 large shallots
    • 4 large cloves
    • 2 whole cloves
    • 6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days. Wipe off marinade...

View full recipe at Epicurious


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