DUCK Confit...May 20, 2020 09:59AM
Dry brine duck legs in the fridge over night with sea salt, pepper, fresh thyme, and chopped bay leaves.
Heat oven to 325 degrees. Place duck legs, skin side down, in a iron skillet on med HGH heat until you get about a 1/4 inch of rendered fat in the pan.
Flip the duck, cover the pan with tin foil and roast in the oven for 2 hours then take off foil and cook for an additional hour.
Serve with risotto or mashed potatoes and green beans or asparagus.
Make a gravy with the leftover fat in the pan or save for duck fat FRIED potatoes.
Edited 1 time(s). Last edit at 05/20/2020 11:04AM by BrickYard.
