Duck Confit

Preparation info
  • Makes


    main-course servings, or more when used as a component in another recipe
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About


  • Duck legs from 8 Pekin (Long Island) ducks (16 legs total)
  • tablespoons freshl


Leave the skin attached to the legs but remove any excess fat that surrounds the meat. Combine the pepper, salt, garlic, and thyme and rub the mixture into the duck legs, especially on the fleshy side, and onto the gizzards and hearts, if using. Place the duck legs, gizzards, and hearts in a large nonreactive bowl, cover them with plastic wrap, and refrigerate overnight.

If you haven’t