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Duck
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Confit of Duck Legs
Cuisses de Canard confites

Serves: 6 : 6

Directions
Place the duck legs in a shallow dish; sprinkle with salt; scatter garlic, thyme and bay leaves among the duck pieces. Cover with plastic wrap and refrigerate overnight. The next day, preheat oven to 300º F. Blot duck legs with paper towels to dry them and remove excess salt. Over low heat, melt duck fat in a heavy, oven-proof pot. When the fat is liquid, submerge the duck legs into it and add the garlic, thyme and bay leaves. Cook in the oven for two hours, until the meat almost falls of the bone. Remove duck legs from the pot. They can be used immediately or stored, covered, in the refrigerator for a week. Melt and filter the fat so that you can use it to sauté potatoes or green vegetables (store in the refrigerator or freeze: it will keep "almost indefinitely").

Recipe Contributed By
JDV

Recipe Category: Duck


Ingredients
6 duck legs
4 Tbsp coarse sea salt Available Online
6 large garlic cloves, peeled and crushed
4 sprigs of thyme
3 bay leaves, broken into pieces
2 lbs rendered duck fat Available Online




Items Available For This Recipe


Guerande coarse sea salt coarse 2.2 lbs

$6.95    ( Item: #3050)


Rendered Duck Fat-2 lb tub

$21.95    ( Item: #G050)



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