Duck Confit
LinsFood
LinsFood
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Ingredients

  • Duck Confit
  • 4 duck legs
  • 2 large
  • handfuls sea salt
  • 1 kg duck fat
  • 4 cloves garlic
  • 4 sprigs thyme
  • 1 small rosemary sprig
  • 1 tsp black peppercorns
  • 2. Place on a baking tray or large plate, cover with cling film and leave in the fridge overnight.
  • 3. The Next Day. Preheat the oven to 140
  • 4. Heat the duck fat up on low heat in a large, ovenproof dish.
  • 5. Add all the other ingredients to the fat and swirl the fat once or twice as it
  • 8. Cool everything to about room temperature, an hour should do.

Instructions

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