Duck confit

Ingredients

• duck leg (about 8 oz)1 piece
• salt1 tbsp
• black peppercorns1 tsp
• bay leaf1 piece
• duck fat2 cup

Instructions

1. 1

   Step 1

   Cure the duck leg in salt and herbs for 24 hours.

2. 2

   Step 2

   Rinse the salt from the duck leg and pat it dry.

3. 3

   Step 3

   Submerge the duck leg in melted duck fat in an oven-safe pot.

4. 4

   Step 4

   Cook in the oven at a low temperature (around 200°F or 93°C) for 2-3 hours until the meat is tender.

5. 5

   Step 5

   Remove the duck leg from the fat.

6. 6

   Step 6

   Sear the duck leg skin-side down in a hot pan until the skin is crispy and golden brown.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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