Duck or Chicken Confit

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Approximate Cost: $25 ($12 if using chicken)

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 duck leg quarters or chicken leg quarters
  • 2 quarts rendered duck or chicken fat

Method

  1. Salt poultry generously and refrigerate overnight. Cover with fat.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Cover with parchment and two layers of foil. Cook in a 300°F oven for 3 hours.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. The meat should be very tender. Cool before picking, so the meat remains moist.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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