Main course
Duck Confit
Salt-cured duck legs slowly poached in duck fat until silky-tender and finished with crisp skin.
1 day 3 hr including curing6 servings7 ingredients
What you’ll need
- duck legs: 6 pcs
- duck fat: 1400 g
- garlic: 25 g
- thyme: 10 g
- bay leaves: 4 pcs
- coarse salt: 35 g
- black pepper: 4 g
How to make it
- Combine the coarse salt with the pepper, minced garlic, thyme, and bay leaves. Rub over the duck legs, arrange in one layer, cover, and cure for 18-24 hours at 2-4°C/36-39°F.
Keep cooking
in the app.
From the In My Fridge recipe collection. This duration is an elapsed-time estimate including curing, not active cooking time. Follow the timing in each step.
