Duck Confit – Fustini's Oils & Vinegars
Place the duck lets in a large bowl. In another bowl, combine Fustini's Garlic and Tuscan Herb olive oils, Ginger &, Honey balsamic, sugar, salt, pepper and
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.fustinis.com.
Ingredients
- 2 duck leg quarters, trimmed of excess fat
- 2 tablespoons Fustini's Garlic olive oil
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 2 tablespoons Fustini's Ginger and Honey balsamic
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme
- 1 cup duck fat
- 2 cups Fustini's Medium SELECT olive oil
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