Duck confit

Author: Billy Abbott Status: published Published: Sep 20,2008 license cc-by-nc-sa tags: fdsflickrtoys, duck, confit, 0   Share on Facebook Share on Twitter

Rub some duck legs with salt and leave them over night. Then heat some duck fat until clear, add some black pepper (and garlic and thyme - which I didn't have and switched for bay leaves) and pour over the duck legs, completely covering them. Cover with foil and place in a 190degC oven for about an hour, remove and leave to cool. They should keep pretty much indefinitely if they are completely covered in fat and you kept everything clean while you were preparing them.

I didn't have enough fat in the end, so I was forced to dig them out today, after only a day :)

To remove, heat the dish until the fat is clear and you can remove the legs. Use in random recipes (cassoulet or ravioli?) or just eat on their own. Supa tasty.

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