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Duck leg confit with crispy skin

This dish combines the soft and delicate confit meat with a crispy skin. Serve at room temperature with multiple preparations of duck or as an entremets.

Creation by Gijs Kemmeren, Vannu, Bavel, the Netherlands.

Makes 1400 grams.

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Allergens and dietary requirements

No allergens or dietary requirements.

Ingredients

2
kg
duck legs
5
l
brine, 7% salt
2
kg
goose fat
2
cloves
garlic
2
sprigs
rosemary

Scale recipe

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