Duck Leg Confit Recipe
Wild Mushroom Marsala, Wild Rice Pilaf, Roasted Carrots, Fresh Herbs (DF, GF)
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Ingredients
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Duck Leg Confit
Method
Preparation of Duck Leg Confit
- 1
Brining the Duck Legs
In a bowl, mix salt with crushed garlic and thyme. Rub this mixture all over the duck legs and let them brine in the refrigerator for 24 hours.
- 2
Cooking the Duck Legs
After brining, rinse the duck legs under cold water and pat them dry. In a large Dutch oven, melt the duck fat over low heat. Submerge the duck legs in the fat and cook gently for about 2 to 3 hours, until the meat is tender and easily pulls away from the bone.
- 3
Storing the Duck Confit
Once cooked, allow the duck legs to cool in the fat. Store the legs in a sealed container covered with fat and refrigerate until ready to use.
