Confit of Duck

Preparation info
    • Difficulty

      Medium

Appears in

By AA Gill and Mark Hix

Published 1997

  • About

Order French duck legs, each weighing at least 300 g, from your butcher. Ask him to remove the thigh bone from the legs at the joint, leaving the flesh intact, and also to chop the end knuckle off each duck leg to expose the bone. Goose or duck fat can be bought in tins from a good butcher or delicatessen. Once the legs have been cooked in the fat, they can be left for up to a week until required and the fat frozen and used again.