Asian Duck Confit - RuVango
Asian Duck Confit marinated in a blend of salt, sugar, pepper, and spice, then slowly cooked in rendered fat for tender, flavorful meat. Perfect with RuVango's Carneros Pinot Noir.
Ingredients
- 4 large duck legs & thighs
- ½ cup Kosher salt
- 2 tablespoon sugar
- 1 teaspoon black pepper
- 1 tablespoon 5 spice powder
- 5 sprigs fresh thyme
- 5 cups rendered duck fat or lard or both
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