Duck Confit - Country Roads Magazine
December 2013. Confit—slow-roasted duck stored in its own fat—is an ancient way to preserve duck.
Keywords
- entrées
- CRMag Staff
- recipes
- 2013
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at countryroadsmagazine.com.
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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