Duck Confit — Fraser Valley Specialty Poultry

Name: Duck Confit — Fraser Valley Specialty Poultry
Total time: 180 min
Ingredients: 3 tablespoons salt; 4 cloves garlic, smashed; 1 shallot, peeled and sliced; 6 sprigs thyme; Coarsely ground black pepper; 4 duck legs with thighs, or one per person; About 2 cups duck fat

www.fvsp.ca

Duck Confit was once esteemed as a preservation method; cooking and keeping the duck in its rendered fat results in meltingly tender, moist, and extremely flavourful meat, which can be used in a...

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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.fvsp.ca.

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