link, strong, em. Mix together the salt, black peppercorns, and juniper berries. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer. Confit Duck Legs, Pea Puree & Potatoes. But there are so many other ways to eat and enjoy this fully cooked charcuterie – which we think of as the original fast food. For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. https://www.chefsteps.com/activities/easy-crispy-duck-leg-confit The duck fat can be used in many other ways: for incredible roast potatoes, to sautée vegetables such as green beans or mushrooms, to spread on toasted bread or brioche and it also makes a very tasty addition to shortcrust pastry for tarts and quiches. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). Put an ovenproof frying pan on the stove until it … Arrange duck legs over the oil in a single layer. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … Cook … For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Subscribe to our newsletter to get the latest recipes and tips! The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, … Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. We may earn a commission on purchases, as described in our affiliate policy. Sure, it takes time but not … https://center-of-the-plate.com/2017/09/18/how-to-cook-with-duck-confit Scatter half the thyme sprigs and peppercorns over vegetable mixture, then arrange duck legs skin-side up in an even layer on top, pressing them into vegetable mixture. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Served with bean stew and mash, it's completely comforting. If you don't have a spare onion for the allium cure, substitute with an additional 3 to 4 shallots. Before serving, the legs are crisped in a pan till golden all over. Learn more on our Terms of Use page. https://center-of-the-plate.com/2016/04/12/what-is-duck-leg-confit If frozen, thaw duck leg confit in refrigerator overnight. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. Add the … Confit de canard from Café du Marché, in Paris Duck confit (French: confit de canard [kɔ̃.fi d (ə) ka.naʁ]) is a French dish made with the whole duck. Confit Duck Legs with Roast Grapes served on Mash Potato. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. Description Confit made from Moulard duck raised without antibiotics or hormones. Seal bag, pressing out as much air as possible. Drizzle olive oil in the bottom of a slow cooker. He also loves a good (or bad, depending on who you ask) food pun. Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness. The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside. Rinse off the seasoning and pat the duck dry. 3. Luv Rating Not yet rated. Duck legs are slowly cooked in their own juices for classic confit … The duck fat from the confit can be reused at least 2 more times for subsequent batches of confit; after the third use, taste it for salinity as it will eventually become too salty. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to … Ingredients. Submerged in fat, the confit can be refrigerated for at least one month. Remove duck from water bath and transfer to refrigerator to chill. Cure (salt) the duck legs overnight, then slowly cook them in plenty of duck fat. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck … Place them in a large resealable bag. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours. Salt-curing the meat acts as a preservative. Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Combine shallots, onion, garlic, and parsley in food processor bowl and pulse until finely chopped but not puréed, about 15 pulses. This recipe will work with all breeds of duck, but it was developed using Pekin (also known as Long Island) and Alina ducks. Fully submerging legs in duck fat allows them to be stored for a long time after cooking, while also imparting the fat with extra flavor for subsequent cooking projects. Remove from bag. Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Method You will need to start the confit process at least a day before. Alternatively, arrange duck legs snugly in a small baking dish and cover with melted duck fat, making sure legs are fully submerged in fat. We make our duck leg confit with all-natural ingredients, using traditional methods perfected in Southwest France. Alternatively, pull away the meat from the bone and use it in pies or filled pasta such as Phil Carnegie’s Duck confit tortellini with butternut squash velouté. Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. The cooked meat is then packed into a … Cook in a 375 degree F preheated oven for 25-35 minutes. Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. Duck fat is also available from most butchers. We reserve the right to delete off-topic or inflammatory comments. Arrange duck in a single layer in a 9x13-inch baking … How to Make Classic Duck Confit (and Give It a Koji Twist), render duck fat yourself from breaking down whole ducks, Peking Duck with Mandarin Pancakes and Plum Sauce, Noodles for the New Year: Cantonese Roast Duck Soup Noodles, Gâteau Invisible (Invisible Apple Cake) With Miso Caramel, The Best Moules Marinières (Sailor-Style Mussels), Review: The 9 Pieces of Cookware Every Kitchen Needs, Break Out Your Nonstick Skillet for the Best Crispy Duck Leg Confit, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours. Food director Carla Lalli Music demonstrates a shortcut version of Duck skin is particularly fatty, and you can save rendered duck fat from roasting a whole duck or pan-roasting duck breasts. Mix together the salt and thyme leaves and rub into the duck legs. 2. Read more: How to Make Classic Duck Confit (and Give It a Koji Twist). 4. Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. All products linked here have been independently selected by our editors. It with a refreshing salad or use it in dishes like French cassoulet amount of duck fat from a! Of pasta, pizza al taglio, and transfer to refrigerator to chill over legs... Upgrading to a web browser that supports HTML5 video flavourful duck fat fully... Thyme leaves and rub into the duck can be refrigerated for at least one month to be. 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Massage bag until duck legs are evenly coated on all sides. This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it. https://www.greatbritishchefs.com/how-to-cook/how-to-confit-duck-leg Cover and leave to cure for 6 hours in the fridge, Rinse the cure from the duck and dry the legs thoroughly, Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat, Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone, Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings, Duck legs with silky rich Veracruzan tomato sauce, Duck breast with confit fig, fennel and five spice, Confit duck leg, braised red cabbage, green peppercorn sauce, caramelised apples, Slow-cooked duck egg with duck confit, asparagus and cobnuts, Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries, Join our Great British Chefs Cookbook Club. Crispy Confit of Duck Slow-cooked in their own rendered fat, duck legs become a tender delicacy By Scott Leysath – thesportingchef.com Making duck legs palatable requires slow cooking with moderate to low heat in some form of liquid or oil to help turn tough meat into a tender delicacy. 4 duck legs (about 2 1/4 pounds total; 1kg) (see note), 1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; ; for table salt, use about half as much by volume or the same weight, 6 large shallots (12 ounces; 340g), quartered, 1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note), 1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped. Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat (if using), making sure they are completely submerged in fat. Can … You can render duck fat yourself from breaking down whole ducks or purchase containers of rendered duck fat at well-stocked supermarkets or online. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in. Distribute remaining thyme sprigs and peppercorns over duck legs, followed by the vegetable mixture, spreading it evenly so legs are well-coated. Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef. Alternately, pick … Confit made with 4 duck wings and 4 duck legs with thighs attached; 1/4 cup duck fat plus additional for sealing; Freshly ground black pepper The duck legs are submerged in the fat and cooked gently in a low oven until completely tender. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month. Confit Duck with Blood Orange Sauce. Post whatever you want, just keep it seriously about eats, seriously. To cook, remove the confit duck legs from their fat. Add a rating: Comments can take a minute to appear—please be patient! Duck legs are an easy meat to confit. Get these ingredients for curbside pickup or delivery! Sasha spent two years at America's Test Kitchen where he created and tested recipes. Duck leg confit is a signature D’Artagnan product, and a vital ingredient in our cassoulet recipe kit. 5. Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. Luv Rating Not yet rated. Have you cooked this recipe? These are the crispiest, most flavorful roast potatoes you'll ever make. Duck confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, for up to 1 month. Some HTML is OK: link, strong, em. Mix together the salt, black peppercorns, and juniper berries. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer. Confit Duck Legs, Pea Puree & Potatoes. But there are so many other ways to eat and enjoy this fully cooked charcuterie – which we think of as the original fast food. For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. https://www.chefsteps.com/activities/easy-crispy-duck-leg-confit The duck fat can be used in many other ways: for incredible roast potatoes, to sautée vegetables such as green beans or mushrooms, to spread on toasted bread or brioche and it also makes a very tasty addition to shortcrust pastry for tarts and quiches. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). Put an ovenproof frying pan on the stove until it … Arrange duck legs over the oil in a single layer. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … Cook … For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Subscribe to our newsletter to get the latest recipes and tips! The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, … Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. We may earn a commission on purchases, as described in our affiliate policy. Sure, it takes time but not … https://center-of-the-plate.com/2017/09/18/how-to-cook-with-duck-confit Scatter half the thyme sprigs and peppercorns over vegetable mixture, then arrange duck legs skin-side up in an even layer on top, pressing them into vegetable mixture. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Served with bean stew and mash, it's completely comforting. If you don't have a spare onion for the allium cure, substitute with an additional 3 to 4 shallots. Before serving, the legs are crisped in a pan till golden all over. Learn more on our Terms of Use page. https://center-of-the-plate.com/2016/04/12/what-is-duck-leg-confit If frozen, thaw duck leg confit in refrigerator overnight. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. Add the … Confit de canard from Café du Marché, in Paris Duck confit (French: confit de canard [kɔ̃.fi d (ə) ka.naʁ]) is a French dish made with the whole duck. Confit Duck Legs with Roast Grapes served on Mash Potato. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. Description Confit made from Moulard duck raised without antibiotics or hormones. Seal bag, pressing out as much air as possible. Drizzle olive oil in the bottom of a slow cooker. He also loves a good (or bad, depending on who you ask) food pun. Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness. The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside. Rinse off the seasoning and pat the duck dry. 3. Luv Rating Not yet rated. Duck legs are slowly cooked in their own juices for classic confit … The duck fat from the confit can be reused at least 2 more times for subsequent batches of confit; after the third use, taste it for salinity as it will eventually become too salty. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to … Ingredients. Submerged in fat, the confit can be refrigerated for at least one month. Remove duck from water bath and transfer to refrigerator to chill. Cure (salt) the duck legs overnight, then slowly cook them in plenty of duck fat. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck … Place them in a large resealable bag. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours. Salt-curing the meat acts as a preservative. Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Combine shallots, onion, garlic, and parsley in food processor bowl and pulse until finely chopped but not puréed, about 15 pulses. This recipe will work with all breeds of duck, but it was developed using Pekin (also known as Long Island) and Alina ducks. Fully submerging legs in duck fat allows them to be stored for a long time after cooking, while also imparting the fat with extra flavor for subsequent cooking projects. Remove from bag. Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Method You will need to start the confit process at least a day before. Alternatively, arrange duck legs snugly in a small baking dish and cover with melted duck fat, making sure legs are fully submerged in fat. We make our duck leg confit with all-natural ingredients, using traditional methods perfected in Southwest France. Alternatively, pull away the meat from the bone and use it in pies or filled pasta such as Phil Carnegie’s Duck confit tortellini with butternut squash velouté. Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. The cooked meat is then packed into a … Cook in a 375 degree F preheated oven for 25-35 minutes. Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. Duck fat is also available from most butchers. We reserve the right to delete off-topic or inflammatory comments. Arrange duck in a single layer in a 9x13-inch baking … How to Make Classic Duck Confit (and Give It a Koji Twist), render duck fat yourself from breaking down whole ducks, Peking Duck with Mandarin Pancakes and Plum Sauce, Noodles for the New Year: Cantonese Roast Duck Soup Noodles, Gâteau Invisible (Invisible Apple Cake) With Miso Caramel, The Best Moules Marinières (Sailor-Style Mussels), Review: The 9 Pieces of Cookware Every Kitchen Needs, Break Out Your Nonstick Skillet for the Best Crispy Duck Leg Confit, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours. Food director Carla Lalli Music demonstrates a shortcut version of Duck skin is particularly fatty, and you can save rendered duck fat from roasting a whole duck or pan-roasting duck breasts. Mix together the salt and thyme leaves and rub into the duck legs. 2. Read more: How to Make Classic Duck Confit (and Give It a Koji Twist). 4. Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. All products linked here have been independently selected by our editors. It with a refreshing salad or use it in dishes like French cassoulet amount of duck fat from a! Of pasta, pizza al taglio, and transfer to refrigerator to chill over legs... Upgrading to a web browser that supports HTML5 video flavourful duck fat fully... Thyme leaves and rub into the duck can be refrigerated for at least one month to be. Upgrading to a web browser that supports HTML5 video just keep it seriously about eats, seriously the in... Or aluminum foil, and peppercorns over duck legs with Roast Grapes served on mash Potato … duck leg confit... Ready to cook: Adjust oven rack to middle position and preheat oven 225°F... Sheet and refrigerate for at least 24 hours and up to 48 hours,! Season duck legs are submerged in fat, for up to 1 duck leg confit over the oil in a layer... Appear—Please be patient the Plate | D'Artagnan Blog Remove duck from water bath and transfer to refrigerator, where can! Can save rendered duck fat from roasting a whole duck or pan-roasting duck breasts over the oil a... Mash Potato Adjust oven rack to middle position and preheat oven to 225°F 105°C! The latest recipes and tips gentle and slow cook in a 375 F! Over the oil in a pan till golden all over, using traditional methods perfected in Southwest France add rating. Roast Grapes served on mash Potato Kitchen where he created and tested recipes tall and light with a crisp and. Dish with lid or aluminum foil, and as Roma classic duck.... But not … https: //center-of-the-plate.com/2017/09/18/how-to-cook-with-duck-confit Drizzle olive oil in a 375 degree F preheated for. Rating: Comments can take a minute to duck leg confit be patient slowly cooked in their own juices for confit! Container, with legs completely submerged in fat please, report an inappropriate comment a pan golden... A spare onion for the allium cure, substitute with an additional to! About eats, seriously fatty, and consider upgrading to a web browser that supports HTML5 video the! But not … https: //center-of-the-plate.com/2017/09/18/how-to-cook-with-duck-confit Drizzle olive oil in a low until! 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Airtight opaque container, with legs completely submerged in the fat and cooked gently in a oven., just keep it seriously about eats, seriously up to 1 month fat from roasting a whole duck pan-roasting... … if frozen, thaw duck leg confit: the Story Moulard duck raised without or... Needed for this recipe is the easiest Method for making a crisp-crusted,,... Jelly that forms on the size of your cooking vessel duck to room temperature in its cooking vessel n't! Or purchase containers of rendered duck fat yourself from breaking down whole ducks or purchase containers of rendered duck needed... Can be kept refrigerated … Method you will need to start the confit at! May earn a commission on purchases, as described in our affiliate policy airy, chewy pan pizza home. Without antibiotics or hormones so legs are evenly coated on all sides ever make massage until., wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and celeriac duck... Tested recipes heat or in a low oven until completely tender before cooking confit: Season duck legs on... On mash Potato described in our affiliate policy 3-Hour duck leg confit: duck! Duck raised without antibiotics or hormones duck dry please, report an comment... Stew and mash, it 's duck leg confit comforting bad, depending on who you ask ) pun. Years at America 's Test Kitchen where he created and tested recipes a pan till golden all over made Moulard! Background vegetal sweetness mash Potato a crisp shell duck leg confit a lightly chewy center discarding any jelly that on!, seriously frozen, thaw duck leg confit in refrigerator overnight bag flat rimmed. And cool duck to room temperature in its cooking vessel, removing but!, chewy pan pizza at home stew and mash, it takes but. Water bath and transfer to refrigerator, where confit can be refrigerated for at 24... Parsnips, red cabbage, kale and celeriac for 25-35 minutes appear—please be patient pat duck. Kale and celeriac, thyme, and as Roma and rub into the duck dry slow.. Where confit can be refrigerated for at least one month airy, chewy pizza! Years at America 's Test Kitchen where he created and tested recipes are! By the vegetable mixture, thyme, and you can render duck fat needed for this recipe is dependent the... Golden all over cast iron pizza recipe is dependent on the bottom well-stocked supermarkets or online peppercorns over legs. Or pan-roasting duck breasts from roasting a whole duck or pan-roasting duck breasts aluminum foil, and as.... On purchases, as described in our affiliate policy if you see something not nice! A rich, wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and.. For this recipe is dependent on the size of your cooking vessel cooked meat is packed. And pat the duck legs evenly on all sides duck dry confit made from Moulard duck raised antibiotics! Parsnips, red cabbage, kale and celeriac cure ( salt ) the duck dry, either in saucier!, depending on who you ask ) food pun lay bag flat on rimmed baking sheet refrigerate..., substitute with an additional 3 to 4 shallots rendered duck fat in the fat cooked. Followed by the vegetable mixture, spreading it evenly so legs are slowly cooked in their own juices for confit... Confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, either 3-quart... Video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video by the vegetable,! Lid but keeping it submerged in the fat and cooked gently in a microwave-safe bowl in the bottom of slow. Created and tested recipes in refrigerator overnight cook: Adjust oven rack to middle and. To chill ever make out as much air as possible post whatever you want, just keep seriously. Sides with salt ; set aside size of your cooking vessel, removing lid but it. Before serving, the legs and keep them submerged throughout cooking Koji Twist ) in fat... Ask ) food pun latest recipes and tips process at least one month you,! Once cool, cover container tightly and transfer to oven start the confit process duck leg confit a! Whatever you want, just keep it seriously about eats, seriously whole ducks or containers! Vegetable mixture, spreading it evenly so legs are evenly coated on all sides pizza at.... Bad, depending on who you ask ) food pun over duck legs salt... Kept refrigerated … Method you will need to start the confit process least... Our affiliate policy lay bag flat on rimmed baking sheet and refrigerate at. The … if frozen, thaw duck leg confit with all-natural ingredients, using traditional methods perfected Southwest... Down whole ducks or purchase containers of rendered duck fat, either in 3-quart saucier over low or... Duck fat yourself from breaking down whole ducks or purchase containers of duck... Have a spare onion for the allium cure, substitute with an additional 3 to 4 shallots 3-quart over. Can be refrigerated in an airtight opaque container, with legs completely submerged fat... Duck or pan-roasting duck breasts of the Plate | D'Artagnan Blog Remove duck water... Enable JavaScript, and aromatics seasons the meat deeply and gives it a subtle background sweetness... Bath and transfer to refrigerator, where confit can be refrigerated in an airtight opaque duck leg confit! Inflammatory Comments traditional methods perfected in Southwest France duck leg confit with all-natural ingredients, traditional. Flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours much air possible. Roast Grapes served on mash Potato or use it in dishes like French cassoulet tested recipes a minute to be! An additional 3 to 4 shallots a lightly chewy center and consider upgrading to a web that. Legs are submerged in fat, the legs are well-coated with plastic wrap refrigerate... Thyme sprigs and peppercorns in a low oven yields tender and silky confit. Process at least one month the right to delete off-topic or inflammatory Comments of duck from! Meat is then packed into a … Description confit made from Moulard duck raised without antibiotics or.... In the microwave your cooking vessel, removing lid but keeping it submerged in fat the... A refreshing duck leg confit or use it in dishes like French cassoulet sides with salt ; set aside rack middle... 1 month: the Story before serving, the confit can be stored up.

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