Recipe courtesy of Emeril Lagasse
Episode: Confit
Save Recipe Print
Duck Confit
Yield:
6 pieces
Level:
Easy
Yield:
6 pieces
Level:
Easy

Ingredients

Directions

Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated

Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using.

Categories:

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of Lora Brody

Duck Confit

Recipe courtesy of Heist Brewery

Duck Confit

Recipe courtesy of Chez Pascal

Duck Confit

Recipe courtesy of David Rosengarten

Duck Confit

Recipe courtesy of Emeril Lagasse

Duck Confit

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Duck Confit

Recipe courtesy of Mike Kulick

Duck Confit

Recipe courtesy of Mike Kulick

Confit Duck Wings

Recipe courtesy of Fork-n-Cork

Browse Reviews By Keyword

          Latest Stories