Duck Confit

Duck Confit
Photo by Martha Holmberg


  • 4 tsp. coarse salt
  • 2 bay leaves, broken into pieces
  • 3 large cloves garlic, crushed and peeled
  • About 1-½ cups lard or additional duck fat
  • 1 duck, about 4-½ lb.
  • 5 sprigs fresh thyme

Cut the legs from the duck and cut away each half breast. Trim any excess skin and fat from the legs and save for rendering. Gently but firmly pull the skin from the breast meat beginning at an edge. Set the skin aside and put the breasts and legs in a baking dish. Sprinkle liberally with the ...

View full recipe at Fine Cooking


Variations on Duck Confit

  • Duck Confit
    • 1 shallot
    • 6 thyme
    • Coarsely ground black pepper
    • 4 duck legs with thighs
    • 4 duck wings, trimmed
    • 3 tablespoons salt
    • 4 cloves garlic
    • 4 cups duck fat

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