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Duck Confit Recipe

Duck Confit

Recipe Courtesy of Emeril Lagasse

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on October 24, 2011

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    My neighbors, avid hunters, presented me with a whole pheasant, skinned and ready to cook. Pheasants have no fat and can be very dry, so I used this confit method to cook the legs, decreasing the amount of ingredients to based on the size of my bird. The results were amazing! I only cooked them for 6 hours-the meat was falling off the bones by then. Yum, yum.

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  • on April 19, 2011

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    This duck confit was super easy and really good. The olive oil was a great substitute for hard to find duck fat. I'll be making this a lot.

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