Honest Food Duck Confit

Boris Mann 10th October 2022 at 7:23pm

This page has lots of background and history about duck confit, as well as a super basic recipe.

Confit, pronounced “con-fee,” is the single best method of cooking the legs and wings of waterfowl, as well as many other meats. Simply put, confit is salting something down for a while, then cooking it in fat, often its own fat. In our case, duck legs in duck fat.

  • 3 to 4 pounds legs or wings of geese or ducks
  • Salt (See "curing" above)
  • 1 tablespoon dried thyme
  • 2 teaspoons freshly ground black pepper
  • 3 bay leaves (optional)
  • 1 cup goose, duck or pork fat (or 5-6 cups for traditional method)

Link: https://honest-food.net/duck-confit-recipe/