Duck Confit | James Beard Foundation

Name: Duck Confit | James Beard Foundation
Total time: 90 min
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

www.jamesbeard.org

"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...

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