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Duck Confit
Duck legs cured with salt, then cooked slowly in their own fat until the meat slides off the bone. A crisp finish in a hot pan makes the skin shatter. The cooked legs keep for weeks in the fridge under their fat.
- YieldServes 6
- Hands-on1 h
- Total2 d 4 h
- Difficulty
Ingredients
Duck
- 70 gcoarse sea salt
- 1 tspblack pepper, freshly ground
- 6duck legs, skin-on, bone-in, about 1.3 kg in total
- 4 clovesgarlic, crushed
- 750 gduck fat
To serve
- 400 ggreen beans, trimmed and steamedoptional
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