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Duck Confit Recipe

Nutrition per serving    (USDA % daily values)
CAL
591
FAT
20%
CHOL
2%
SOD
118%

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Ingredients for 6 servings

2 cups dry white wine

1 tablespoon coarse sea salt

1 1/2 cups water

6 branches rosemary or thyme

Sauteed garlic Potatoes

3 5- to 6-pound whole ducks (use Moulard ducks, if possible)

1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy

About 2 tablespoons Mixed Spices*

1/2 tablespoon black pepper

Large can rendered duck or goose fat (about 16 ounces)

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