How to Confit a Duck Leg
How to Confit a Duck Leg
Dec 8, 2014
greatbritishchefs.com
**Duck Confit 🦆: A Taste of French Elegance!** **Ingredients:** - 4 x 250g / 8oz duck legs (skin on, bone in) - 750 ml / 25 oz duck fat - 4 tsp cooking/kosher salt - 1/3 cup thyme sprigs (lightly packed) - 1/3 cup sage sprigs (lightly packed) - 1/3 cup rosemary sprigs (lightly packed) - 1/3 cup oregano sprigs (lightly packed) - 6 cloves garlic (smashed with skin on) - 1 eschalot (shallot), peeled and sliced 0.7cm (1/3") thick - 1 tbsp black peppercorns - 1 tbsp coriander seeds - 8 star anise -
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