dinner

Duck Confit

Name: Duck Confit
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Ingredients: 4 duck legs; 2 tablespoons kosher salt; 1 teaspoon black pepper; 4 sprigs / 2 leaves fresh thyme and bay leaves; 4 garlic cloves; 2 cups duck fat or olive oil; to serve lentils or pommes sarladaises

Classic French duck legs slow-cooked in their own fat until silky tender

200 min total

4 servings

~$3.71/serving

Tap to rate

#french#elegant#gluten-free

Ingredients

4 duck legs
2 tablespoons kosher salt
1 teaspoon black pepper
4 sprigs / 2 leaves fresh thyme and bay leaves
4 garlic cloves
2 cups duck fat or olive oil
to serve lentils or pommes sarladaises

Instructions

1.Cure duck legs with salt, pepper, thyme, and bay leaves overnight.
2.Rinse and pat dry; submerge in duck fat in an oven-safe dish.
3.Bake covered at 225°F for 2.5-3 hours until meat pulls easily from bone.
4.Sear skin-side down until crispy; serve with lentils.

Nutrition Facts

Based on per serving

Calories

720 kcal

Carbs

4 g

Protein

48 g

Fat

56 g

Fiber

1 g

Sugar

1 g