Duck Confit
Rich, silky duck legs slowly cooked in their own fat until meltingly tender, then finished to a crisp golden skin. The long cure and slow poach develop deep savory flavor and an indulgent texture that rewards patience.
4 duck leg, trimmed, with skin on
2 tbsp kosher salt
1 tsp granulated sugar
1 tbsp black peppercorns, lightly crushed
6 clove garlic, smashed
6 sprig fresh thyme
2 bay leaf
3 cup duck fat
1 tbsp neutral oil
2 tbsp fresh parsley, finely chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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