Confit de canard

Ingredients

• duck leg1 piece
• salt1 tbsp
• black pepper.5 tsp
• garlic, crushed1 clove
• thyme1 sprig
• duck fat2 cup

Instructions

1. 1

   Step 1

   Rub duck leg with salt, pepper, garlic, and thyme. Refrigerate for 24 hours.

2. 2

   Step 2

   The next day, rinse the duck leg and pat it dry.

3. 3

   Step 3

   In a small saucepan, melt duck fat over low heat. Add the duck leg and cook for 2-3 hours, or until the meat is very tender.

4. 4

   Step 4

   Remove the duck leg from the fat. Pan-fry the duck leg, skin-side down, until the skin is crispy and golden brown.

5. 5

   Step 5

   Serve with potatoes roasted in duck fat.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Confit de canard can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.