FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Duck Confit

Nutrition per serving    (USDA % daily values)
CAL
631
FAT
59%
CHOL
15%
SOD
219%

Comments

Add a comment

Ingredients for 4 servings

French Vinaigrette Dressing

1 tablespoon white wine vinegar (or lemon juice)

30 g kosher salt , per kilo of meat

1/2 teaspoon ground allspice

Duck Confit

8 cups rendered duck fat (or pork fat)

3 tablespoons oil (olive, corn, sunflower, walnut, or a combination of your favourite)

2 bunches fresh thyme (or 1 bunch is good enough)

6 bay leaves

6 duck legs

30 garlic cloves

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground nutmeg

You might also like

Crispy-Skin Grilled Duck Confit Recipe
Food Republic
Melissa Clark's Really Easy Duck Confit
Food52
Glazed Duck Confit With Olive Relish And Sauce...
Bon Appetit
Belgian Waffle Stuffing With Duck Confit Recipe
Food Republic
Duck Confit
Williams-Sonoma
Duck Nuggets Recipe From The New Le Pigeon Cook...
Food Republic
Easy Duck Confit
Simply Recipes
Duck Confit With Turnips
Food & Wine
Claudette's Classic Cassoulet Recipe
Food Republic
Creamy Sauerkraut Gratin With Duck Confit
Epicurious