Classic Duck Confit
Succulent duck legs cured with aromatic herbs and garlic, then slowly cooked in their own rendered fat until impossibly tender. Finished with a crispy skin, it's a rich and elegant French classic, scaled for two servings.
- Time: 170 min
- Servings: 2
Source: TheRandomRecipe
Ingredients
- large duck legs
- tablespoons coarse sea salt or kosher salt
- teaspoon freshly cracked black pepper
- sprigs fresh thyme, leaves picked and chopped
- bay leaf, crumbled
- garlic, minced
- rendered duck fat, or enough to submerge the legs