Duck Confit | 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, the technique is still used a lot...
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
More Like This
Duck Leg Confit | Les Gastronomes
lesgastronomes.ae
duck confit - wilfriedscooking
wilfriedscooking.com
The History of Duck Confit and Its Place in Gourmet Cooking - Jurgielewicz Duck
tastyduck.com
Perfect Duck Confit: My Family's Favorite French Recipe for…
chefyoyo.com
Classic Duck Confit Recipe
55recipes.com
Confit de Canard
sodelicious.recipes
Oven-Baked French Duck Confit with Sautéed Potatoes 🦆Easy with Canned Confit - Umami Sans Frontiere
umamisansfrontieres.com
CONFIT DE CANARD RECIPE - CookSifu - Place No. 1 to store your recipe
cooksifu.com