Duck Confit

Preparation info

  • Makes

    16

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

      Medium

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Ingredients

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

Method

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