French Confit de Canard
Duck legs cured with salt and herbs, then slow-cooked in their own fat until yielding and rich, crisped in a pan before serving.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Rub the duck legs generously with the coarse sea salt, smashed garlic, crushed peppercorns, crumbled bay leaves, and thyme. Place in a non-reactive dish, cover, and refrigerate for 24-36 hours to cure.
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