Homemade Duck Confit

Homemade Duck Confit
Photo by Scott Phillips


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