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Duck Confit
Francedinner

Duck Confit

Total Time
200 min
Prep / Cook
20 / 180 min
Serves
4 people

Ingredients

  • 4 cloves Garlic
  • 2 Bay leaves
  • 1 Fresh thyme sprigs
  • 4 Duck legs
  • 1 kg Duck fat
  • 2 tablespoons Coarse salt
  • 1 teaspoon Black pepper

Instructions

  1. 1

    Rub duck legs generously with salt and pepper. Refrigerate overnight.

  2. 2

    Rinse and pat dry the duck legs.

  3. 3

    Place in a deep baking dish with garlic, thyme and bay leaves.

  4. 4

    Cover completely with melted duck fat.

  5. 5

    Bake at 120°C for 3 hours until meat is very tender.

  6. 6

    To serve, remove from fat and crisp skin in a hot pan or under broiler.

  7. 7

    Serve with roasted potatoes.

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