Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Confit de Canard

Duck Confit

Preparation info

  • 6

    duck legs, 8 oz 240 g ) each about 36 oz 1 kg ) boneless, skinless meat
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Kosher salt 1

Method

Procedure

Please refer to the Procedure for Making Confit for additional information and photos.

Day 1

Fabrication and Cure Application

  1. To make the curing compound, place the salt, garlic, spices, thyme, and bay leaf in a small mortar or spice grin