Duck Confit Recipe | James Beard Foundation
"Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration,
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Cooking tools:
- Deep-fry thermometer
- Cast iron skillet
- Fine-mesh sieve
- Pot
- Skillet
- Oven
- Stove
- Microwave
- Refrigerator
- Mixing bowl
- Plastic wrap
- Paper towel
- Airtight container
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 cup kosher salt
- 2 tablespoons sugar
- 4 large duck legs and thighs (attached), about 3 pounds
- 1 teaspoon black peppercorns
- 1/2 teaspoon juniper berries
- 15 sprigs fresh thyme
- About 4 cups rendered duck fat or lard
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