Duck Confit
December 2013. Confit—slow-roasted duck stored in its own fat—is an ancient way to preserve duck.
Keywords
- entrées
- CRMag Staff
- recipes
- 2013
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Cooking tools:
- Pepper mill
- Cooling rack
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Baking dish
- Baking pan
- Saucepan
- Plastic wrap
- Mason jar
- Tongs
- Fork
- Oven
- Stove
- Refrigerator
Ingredients
- 6 duck legs and thighs
- salt
- freshly ground black pepper
- 1 clove garlic, thinly sliced
- 2 sprigs fresh thyme
- 6 bay leaves
- 4-6 cups duck fat
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