Duck Confit

Duck Confit
Photo by Martha Holmberg


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

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

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