Duck Confit - How to Cook Meat
The duck legs in this duck confit recipe are cured with herbs, shallot, garlic, and salt, and then slowly poached in duck fat. They keep for months.
Ingredients
- 6 duck legs
- 2 Tbsp sea salt, coarse grind
- 3 bay leaves crumbled
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 Tbsp thyme, crumbled
- 6 pints duck fat
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