Duck Confit | Saveur
For this indulgent dish, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.
Ingredients
- 4 duck legs
- 2 tbsp. finely chopped thyme
- 3 bay leaves
- 1⁄4 cup kosher salt
- 1 1⁄2 tbsp. sugar
- 1 tbsp. freshly ground black pepper
- 1 tbsp. garlic powder
- 1 tbsp. ground ginger
- 6 cups duck fat
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