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80 Preserved Duck Legs

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

By Michel Guérard

Published 1978

  • About

Cuisses de canard confites ‘The way to make perfect preserved meat’

Ingredients

Main ingredients

Method

Marinating the duck legs

  1. Lay the duck legs on the work-top and rub them all over with garlic. Season them with fine salt and freshly-ground pepper and add the pinch of grated nutmeg. Put them in a deep plate, strew with the chopped bayleaf and crumbled thyme and leave overnight in the refrigerator.

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