Duck Leg Confit
Yield
Serves 4
RECIPE Ingredients
- 4 Rohan duck legs
- 6 containers of duck fat
- 8 cloves garlic, grated
- 2 bay leaves, crushed
- 2 teaspoons fennel seeds
- 1 teaspoon white peppercorn
- 3 tablespoon kosher salt
Price
$76.99
- D’Artagnan exclusive
- Unique heritage crossbreed
- Humanely farm-raised in New York State to D'Artagnan's exacting standards
- Pure vegetarian diet including corn and soy
- No antibiotics, no hormones - ever
- Cage-free
- Air-chilled; no added water
- Sold in an uncooked state
- Each leg weighs 9 ounces on average
- Product of USA
- For frozen products, use within 1-2 days after thawing
- Subscription Eligible
NOTE: It is normal to find some pin feathers or feather shafts on whole ducks. They are easily removed with needle nose pliers, tweezers, or simply your fingers.
Out of Stock
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Recipe notes
With just a few simple ingredients, this traditional food of Southwest France is well worth making from scratch at home.
RECIPE Preparation
- Trim excess fat from duck legs.
- Crush all the spices in spice grinder.
- Rub legs with grated garlic and spice blend and refrigerate covered for 3 days.
- Warm duck fat until softened or liquid.
- Place legs in baking dish; cover with warmed duck fat.
- Cook in a low oven, uncovered, at 275 degrees F for 4 – 6 hours, depending on the oven and the size of the legs. When the legs are done, the meat will naturally pull away from the tip of the drum exposing the bone.
- Remove from oven and cool in the fat.
- When cooled, remove duck legs, wipe the excess fat away, and save the rest of the fat for another purpose. It can be used to cook with again.
