From RecipeTin Eats
Duck Confit - French slow roasted duck legs
- Makes
- 4
- Ingredients
- 15
14 things you may not have.
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Ingredients
- 4 x 250g / 8oz duck legs (, skin on, bone in (aka maryland); (Note 1))
- 750 ml / 25 oz duck fat ((Note 2))
- 4 tsp cooking/kosher salt ((Note 4))
- 1/3 cup thyme sprigs (, lightly packed)
- 1/3 cup sage sprigs (, lightly packed)
- 1/3 cup rosemary sprigs (, lightly packed)
- 1/3 cup oregano sprigs (, lightly packed)
- 6 cloves garlic (, smashed with skin on)
- 1 eschalot ((US: shallot), peeled and sliced 0.7cm (1/3") thick)
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 8 star anise
- 2 bay leaves
- 2 tbsp juniper berries
- 8 cloves
Nutrition · per serving
- Calories
- 463 kcal
- Fat
- 30 g
- Sodium
- 1934 mg
- Protein
- 46 g
- Cholesterol
- 207 mg
- Saturated fat
- 8 g
As published by RecipeTin Eats.
The method
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