Duck Leg Confit recipe - ingredients, nutrition and when to eat it
Duck legs are slowly cooked in oil with herbs, then crisped until the skin is golden and crunchy.
Duck legs are slowly cooked in oil with herbs, then crisped until the skin is golden and crunchy. The meat is tender and savory, with subtle notes of rosemary and thyme. Serve with potatoes for a relaxed weekend dinner or any evening you want to take your time over a meal.
Grilled & stir-fried · 150 minutes to cook
Tips: Use enough oil to fully cover the duck so the meat stays moist as it cooks.
Tips: When crisping the skin, wipe away the rendered duck fat and press the legs gently as they cook for extra crunch.
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Ingredients (1 serving)
- Duck Leg Meat — 1 pc
- Olive Oil — 1 cup
- Potato — 1 pc
- Garlic — 3 pc
- Rosemary — 1 tsp
- Thyme — 1 tsp
- Salt — 0.5 tsp
- Ground Black Pepper — 0.3 tsp