Homemade Duck Confit

Homemade Duck Confit
Photo by Scott Phillips


  • 8 duck leg-thigh pieces, about 8 oz. each
  • 3 Tbs. kosher salt
  • 4 dried bay leaves, broken in half
  • Eight 3-inch sprigs fresh rosemary
  • 1-½ quarts (3 lb.) duck fat
  • 8 medium sprigs fresh thyme
  • 4 large cloves garlic, sliced

Tidy up the duck legs by pulling off any large bits of fat and trimming any skin that hangs way beyond the meat. (You can put the skin and fat in a small saucepan over low heat to render the fat; save this for confit or for another use.) Sprinkle half the salt in an even layer on a rimmed baking...

View full recipe at Fine Cooking


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