Duck Confit

Duck Confit
Photo by Martha Holmberg

Ingredients

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

Comments

Variations on Duck Confit

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


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