Duck Confit - Edible Santa Barbara and Wine Country
Master the art of duck confit with this simple recipe. Tender duck legs slow-cooked in duck fat are perfect for salads or roasting later.
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 ediblesantabarbara.com.
Ingredients
- 8 duck legs (trimmed of any excess fat)
- 6-8 tablespoons coarse salt
- 2 teaspoons peppercorns (slightly crushed)
- 5-6 sprigs thyme (fresh)
- 4-5 bay leaves (broken into pieces)
- 3 pounds duck fat (melted)
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