Duck Confit – Lauren Groveman
Learn to make Duck Confit, a delicious and flavorful preserved dish that enhances any meal. Perfect for those with a discerning palate.
Ingredients
- 16 cloves of garlic, minced
- 1/2 cup Kosher salt
- 3 tablespoons minced fresh thyme leaves
- 1 tablespoon freshly ground black pepper
- 4 large shallots, minced (about 2/3 cup)
- 1 tablespoon onion powder
- 8 to 12 large raw duck legs, either Muscovy, Moulard or Long Island Pekin)
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