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Duck or Chicken Confit
Preparation info
- Makes
6
Servings - Difficulty
Easy
Appears in
By Anthony Myint and Karen Leibowitz
Published 2011
Duck fat adds a lot of flavor, but is more expensive and harder to come by than chicken fat. Feel free to substitute chicken fat or chicken meat, based on cost or availability.
Ingredients
You will Need
9 2 quarts
Method
Salt poultry generously and refrigerate overnight. Cover with fat.
