Duck Recipe

Cooking Instructions

1. 1

   Prepare the Duck Legs

   Generously rub the duck legs with salt and place them in the refrigerator for at least 24 hours to cure.

2. 2

   Confit the Duck

   After curing, rinse the duck legs under cold water to remove excess salt. In a large pot, submerge the duck legs in duck fat and cook over low heat for about 2-3 hours until tender.

3. 3

   Prepare the Stuffing

   In a skillet, heat a small amount of duck fat over medium heat and sauté the onion and garlic until translucent. Add the mushrooms and cook until softened. Stir in the duck liver, thyme, black pepper, and breadcrumbs, mixing well. Remove from heat and let cool.

4. 4

   Stuff the Duck Legs

   Once the duck legs are cool enough to handle, carefully remove the meat from the bone, keeping the skin intact. Stuff each leg with the mushroom and liver mixture, then return the meat to the skin and secure with kitchen twine.

5. 5

   Final Cooking

   Return the stuffed duck legs to the pot of duck fat and cook for an additional hour on low heat to ensure the flavors meld.

6. 6

   Serve

   Remove the duck legs from the fat and let them rest for a few minutes. Serve hot, garnished with fresh thyme if desired.