Duck Confit Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1414
FAT
465%
CHOL
0%
SOD
944%

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Ingredients for 6 servings

1 quart rendered duck fat, melted (or mild olive oil)

6 duck legs

3 bay leaves, crumbled

8 garlic cloves, crushed

8 thyme sprigs

3/4 cup kosher salt

8 black peppercorns

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