duck legs confit

Name: Duck Legs Confit
Cook time: 8 h
Yield: 2
Cuisine: French
Ingredients: 2 duck legs with thighs; 1 1/2 cup(s) duck fat; MARINADE; 1 tablespoon(s) salt; 4 sprig(s) each fresh thyme, sage, roseemary, and oregano; 6 clove(s) garlic smashed; 1 shallot chopped; 1 tablespoon(s) each black peppercorns and coriander seeds; 4 star anise; 1 bay leaf; 1 tablespoon(s) juniper berries; 4 whole cloves

review

Recipe by

barbara lentz

@blentz8

beulah, MI

Confit is a French technique where you cook and store the meat in it's own fat. Succulent and so tender

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yield 2 serving(s)

cook time 8 Hr

method Roast

Ingredients For duck legs confit

2

duck legs with thighs
1 1/2 c

duck fat
MARINADE
1 Tbsp

salt
4 sprig

each fresh thyme, sage, roseemary, and oregano
6 clove

garlic smashed
1

shallot chopped
1 Tbsp

each black peppercorns and coriander seeds
4

star anise
1

bay leaf
1 Tbsp

juniper berries
4

whole cloves

How To Make duck legs confit

1
Mix all the ingredients together in a bowl and add the duck legs and let marinate for 24 to 48 hours in refridgerator.

2
Preheat oven 210 degrees F. Brush off the duck legs and rinse to clean them. Discard the marinade. Add legs to a roasting pan and make sure they are snuggly fitting.
3
Melt the duck fat and pour over the duck legs. Cover and let roast for 8 hours. Remove from the fat and serve. The legs will be fall apart tender.
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duck legs confit

Ingredients For duck legs confit

How To Make duck legs confit

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