Classic Cassoulet with From-Scratch Duck Confit
The final course in the Five-Course Duck Feast--Classic Cassoulet with From-Scratch Duck Confit
Ingredients
- 1½ tablespoons kosher salt
- Ground black pepper
- 4 garlic cloves, sliced
- 1 large shallot, sliced
- 1 teaspoon dried thyme leaves
- 4 whole skinned whole duck legs (legs and thighs)
- 3½ cups duck fat, melted
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