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Duck Confit


2ea                               Duck legs

6ea                               Garlic cloves

5ea                               Whole Shallots

1 ea                              Bay leaf

2 ea                              Rosemary sprigs

As needed                    Duck fat

tt                                  Salt

tt                                  Pepper



  1. Season duck legs well and allow to sit for 15 minutes
  2. Combine all ingredients in a small stainless steel saucepan
  3. Pour enough duck fat over the legs to just cover
  4. Cook in the oven or on the stove top for three hours or until tender. The cooking temperature should not exceed 225 degrees
  5. Remove legs, garlic and shallots
  6. Strain fat and store under refrigeration for future use
  7. To store confit place legs only in a crock or non reacting container and cover with the strained fat. Place sealed in the refrigerator for up to 1 month. Once the fat seal is broken use within 7 days


  • Brining will greatly increase the shelf life of this product, but will also alter the taste and flavor

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