Duck Leg Confit with Orange and Five-Spice
A traditional French method produces succulent, luxurious results.
Keywords
- Main Courses
- Duck
- Make Ahead
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Cooling rack
- Fine-mesh sieve
- Nonstick skillet
- Baking pan
- Ladle
- Paring knife
- Cutting board
- Mixing bowl
- Spatula
- Tongs
- Paper towel
- Plastic wrap
- Serving platter
- Oven
- Stove
- Refrigerator
Ingredients
- 1 ounce (1⁄4 cup) Diamond Crystal kosher salt
- 4 teaspoons sugar
- 2 teaspoons pepper
- 2 tablespoons grated orange zest
- 1 tablespoon five-spice powder
- 8 (9- to 11-ounce) duck legs, trimmed
- 8 cups (64 ounces) duck fat, for confit
- 1 garlic head, halved crosswise
- 10 fresh thyme sprigs
- 4 bay leaves
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