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Duck Confit
#dinner #french #slow-cook

Duck Confit

Meltingly tender duck legs slow-cooked in their own fat, then crisped to perfection.

⌛ 2 days 📈 Advanced ★ 4.9/5 📋 9 steps

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🍴 Ingredients

  • 4 duck legs
  • Coarse salt
  • 4 garlic cloves, crushed
  • Fresh thyme and rosemary
  • Bay leaves
  • Black pepper
  • Duck fat (or substitute olive oil)
🔒 Full nutrition data with subscription

👨‍🍳 Instructions

1
Mix salt, garlic, herbs and pepper for cure.
2
Rub cure into duck legs generously.
3
Refrigerate uncovered for 12-24 hours.
4
Rinse legs and pat completely dry.
5
Submerge in melted duck fat in a heavy pot.
6
Cook at 200F (95C) for 8-10 hours until very tender.
7
Remove and cool in fat (can store for weeks).
8
When ready: remove from fat, crisp skin side down in a hot pan 8-10 minutes.
9
Serve with lentils, roasted potatoes or simple salad.
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