Duck Confit

Duck Confit
Photo by Martha Holmberg


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

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

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