Duck Confit

Duck Confit
Photo by Con Poulos

Ingredients

  • 12 whole duck legs (leg and thigh)
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • ½ cup coarse kosher salt
  • 2 teaspoons white peppercorns
  • 2 tablespoons vegetable oil
  • 6 7-ounce containers rendered duck fat
  • + 2 more ingredients
    • 15 garlic cloves
    • 1 cup water

Finely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs. Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours. Preheat oven to 325°F. Simmer duck fat, duck trimming...

View full recipe at Epicurious

Comments

Variations on Duck Confit

  • Duck Confit
    • About 1-1/2 cups lard or additional duck fat
    • 5 sprigs fresh thyme
    • 1 duck, about 4-1/2 lb.
    • 4 tsp. coarse salt
    • 2 bay leaves, broken into pieces
  • Duck Confit
    • 4 duck wings, trimmed
    • 4 cups duck fat
    • 3 tablespoons salt
    • 4 cloves garlic
    • 1 shallot
    • 6 thyme
    • Coarsely ground black pepper
    • 4 duck legs with thighs


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