WebRender the duck fat with low heat. 3. Cool the rendered duck fat to around room temperature. Place the duck legs into the fat. Make sure that every leg is soaked into the …
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This is a classic French recipe for duck confit that's easy to make and easy to scale up or down. It makes a great gift for friends and family. Season duck legs with kosher salt on both sides. Place in a large resealable bag. Add lemon zest and slices, garlic, allspice berries, juniper berries, and fresh thyme.
But duck confit doesn’t just taste great – it can also be a health-promoting dish that is rich in belly-flattening, disease-fighting monounsaturated fats.
Instructions. Drizzle olive oil in the bottom of a slow cooker. Arrange duck legs over the oil in a single layer. Cook on low for 6 hours. Transfer duck legs to a loaf pan and pour rendered fat from slow cooker over legs. Cover and refrigerate overnight.
Since duck confit is preserved, it will last for months in the fridge, making it great last-minute dinner party fare. Try your homemade duck confit: 1. Bistro-style: Pair reheated duck legs with duck fat roasted potatoes and a vinegary salad to cut through the richness of the confit. Learn how to make the perfect vinaigrette here. 2.