Name: Duck Confit
Ingredients: 3 tablespoons salt; 4 cloves garlic, smashed; 1 shallot, peeled and sliced; 6 sprigs thyme; Coarsely ground black pepper; 4 duck legs with thighs; 4 duck wings, trimmed; About 4 cups duck fat

Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it.

Note:

The duck fat can be strained, cooled and reused.

Recipe notes

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