duck confit - wilfriedscooking
Duck confit is made by first dry-curing the duck legs with salt, sugar and aromatic herbs, then slow cooking them in duck fat at around 85 C
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 www.wilfriedscooking.com.
Ingredients
- 3 duck legs with thigh
- 2 tbsp kosher salt
- 2 tbsp caster sugar
- 2 bay leaves
- 8 juniper berries
- 2 star anice
- 1 tsp anice seeds or fennel seeds
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 squeeze of the pepper mill
- 1 pint (450 ml) duck fat
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