Duck Confit | Emerils.com

Name: Duck Confit | Emerils.com
Ingredients: 4 whole duck legs, with thighs attached (about 2 pounds), excess fat trimmed and reserved; 1 tablespoon plus 1/8 teaspoon kosher salt and 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 10 garlic cloves; 4 bay leaves; 4 sprigs fresh thyme; 1 1/2 teaspoons whole black peppercorns; 4 cups olive oil or duck fat, or as needed

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Delight in slow-roasted Duck Confit with garlic and herbs, perfect for special occasions. Yield: 2 cups. Dive into Emeril's expert recipe today!

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Ingredients

4 whole duck legs, with thighs attached (about 2 pounds), excess fat trimmed and reserved
1 tablespoon plus 1/8 teaspoon kosher salt and 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons whole black peppercorns
4 cups olive oil or duck fat, or as needed