Duck leg confit
A classic preparation in which the duck legs are slow-cooked at a low temperature in fat. Here we use duck fat, but this can also be replaced by, e.g. olive oil.
Recipe for 5 pieces.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
5
duck legs1
kg
duck fat2
sprigs
thyme2
sprigs
rosemary2
leaves
bay leaf4
cloves
garlicas needed
salt and pepper