Duck Confit

1. 1

   Press duck legs, flesh-side down, into salt.

2. 2

   Lightly sprinkle additional salt on fat side.

3. 3

   In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down.

4. 4

   Store overnight, covered and refrigerated

5. 5

   Remove legs from container, rinse off salt and seasonings under cold water and pat dry.

6. 6

   Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat.

7. 7

   Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks.

8. 8

   Allow confit to cool in its fat.

9. 9

   Store, completely covered in fat, refrigerated, for up to 1 month before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.